Recipe - Sangria Su Casa

2 Oranges
2 Lemons
2 Limes
1 cn (8oz) frozen orange juice
concentrate
1 ga 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, http://www.erols.com/hosey.