| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Beverage |
4 |
Servings |
INGREDIENTS
| 2 |
|
Oranges |
| 2 |
|
Lemons |
| 2 |
|
Limes |
| 1 |
cn |
(8-oz) frozen orange juice concentrate |
| 1 |
ga |
Dry Burgundy |
INSTRUCTIONS
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.
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