Simmer cranberry juice, sugar and rind, uncovered, in a saucepan (NOT
aluminum) 10 minutes, stirring now and then. Off heat, mix in lemon juice;
cool, pour into a bottle, cover and refrigerate. Serve as is on the rocks
in punch cups or small glasses. OR, half fill a tall glass with shrub, add
ice, and fill with club soda. OR, pour into punch cups and top each serving
with a scoop of tart sherbet.
From: Terri St.Louis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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