“My five Sisters-In-Law Kerr (SILK) get together once-a-year for a girly weekend. One year SILK-ster #3 themed our whole weekend around a "tea party." She pulled out ALL the stops: the good china, linen, crystal--WOW! This recipe was served in beautiful little glass bowls, with a dash of 7-Up poured over it. COOKING TIME reflects time needed for the freezer. Add ONE HOUR for thawing at serving time.”
8hrs 15mins
24 fruit cupcakes

Ingredients Nutrition


  1. In a very large bowl, mix everything--including the juices from the fruits; set aside.
  2. Line muffin or cupcake tins with paper or foil liners (about 24).
  3. Spoon fruit and juices into each little cup.
  4. Freeze overnight.
  5. NEXT DAY: When cups are well-frozen, remove from pans and store in a covered container (an ice-cream pail works well); store in the freezer.
  6. TO SERVE: Remove cups from freezer ONE HOUR prior to serving, place one or two in pretty individual serving dish/bowl.
  7. AT SERVING TIME: Pour about 1/4 cup of your choice of the following: 7-Up, Sprite, gingerale, sweet (light) wine, champagne or sparkling cider.
  8. OPTIONS: Mango, peaches, raspberries, grapes. Mmm, mmmm, mmmmmh!

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