Vegetable-orange juice cocktail

Yield: 10 servings

Measure Ingredient
46 ounces Vegetable juice cocktail
6 ounces Orange juice concentrate frozen
¾ cup Water
1 teaspoon Basil leaves; crushed
3 drops Hot pepper sauce

Mix all ingredients in a 2-quart container. Chill thoroughly.

Calories per ¾ cup serving: About 55 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

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