Sangria su casa

Yield: 4 Servings

Measure Ingredient
2 Oranges
2 Lemons
2 Limes
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.

SU CASA

KETCHUM; SUN VALLEY

TIME:INCLUDES REFRIGERATION

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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