1 can (1 lb. 1 oz.) fruit cocktail
1 tbsp. cornstarch
3 tbsp. frozen lemonade concentrate
1 tbsp. honey
dash of salt
2 drops mint extract
1 pint vanilla ice cream
chocolate shells (below)

Drain syrup from fruit cocktail into a sauce pan. Blend cornstarch with lemonade, then add to syrup along with honey and salt. Cook over medium heat, stirring constantly until thickened. Remove from heat and add mint extract. Pour over fruit and chill. Spoon ice cream into shells, top with fruit cocktail mix and serve at once.

Chocolate Shells

1 package (6 oz.) semisweet chocolate pieces
2 tbsp. butter or margarine
1 tbsp. water
10 fluted paper baking cups

Combine chocolate, butter and water in a double boiler over hot water. Cook and stir until melted and blended. Pour about 1 tablespoon in each cup and spread evenly inside the cup. Chill, peel paper off and fill.

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