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Sherbet Ambrosia Cups

3 large oranges
1 pint orange sherbet

9-oz. can (1 C.) drained pineapple tidbits
3 1/2 oz. can (1 1/4 C.) flaked coconut
6 strawberries or maraschino cherries, halved
Aromatic bitters (optional)

Slice oranges in half lengthwise. Scoop out the fruit with a spoon
and break into sections. If "cups" tip, cut of sliver of peel to
level. Line bottom and sides of the cups with sherbet; freeze
firm. Combine the orange sections with remaining ingredients;
chill. Just before serving, fill orange cups with fruit; dash with
bitters, if desired. Trim with mint sprigs. Makes 6 servings.

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