3/4 cup fresh lemon juice
3 cubes chicken bouillon
3 eggs
8 cups milk
1 pound blue raspberry preserves
1 (8 ounce) can sliced green olives
1/4 cup chopped peaches
1 teaspoon vanilla extract
In a large container of frozen blueberries, combine 1 (14 ounce) can sliced cherries and lemon juice. Shake shake shake and pour into the container.
In a large liquid bottle, strain lemonade and pour into glasses.
Rub lemon slices into glasses.
Spoon lemon juice into the glass filled with blueberries and grape preserves.
Top with peach slices and green slivered almonds.