Yield: 4 Servings
|1 can||(8-oz) frozen orange juice concentrate|
|1 gallon||Dry Burgundy|
1. Scrub the fruits well & slice into thin rounds.
2. Combine the orange juice concentrate and the wine. Stir in the fruit slices. Refrigerate overnight.
3. Serve over crushed ice, w/ at least one slice of fruit in each glass.
KETCHUM; SUN VALLEY
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .