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Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Keep fresh herbs alive 3x longer — water reservoir design
Concentrated pomegranate syrup — muhammara, dressings, glazes
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Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Keep fresh herbs alive 3x longer — water reservoir design
Concentrated pomegranate syrup — muhammara, dressings, glazes
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Equipment: Blender Ice cream scoop Preparation: Do ahead: In a blender, puree entire can of fruit cocktail. Set fruit cocktail puree aside in a separate bowl/pitcher. Rinse blender bowl and return to base. To make three drinks: In a blender, add fruit cocktail puree, pomegranate juice and orange sherbet. Fill a 16-ounce glass with ice, add ice to blender and blend until smooth. Pour into pint glasses. Garnish with whipped cream. Tip: Add 1-1/2 ounces pomegranate-flavored vodka to turn this into an adult-only treat. Serving glass: 16-ounce pint glass Servings: 3 Nutritional Information Per Serving: Calories 180; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 30mg; Carbohydrate 44g; Fiber 2g; Protein 1g; Vitamin A 4%DV**; Vitamin C 6%DV; Calcium 2%DV; Iron 4%DV *Note: One, 15-ounce can of fruit cocktail in heavy syrup makes 3 drinks. ** Daily Value