| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Latimes3 |
14 |
servings |
INGREDIENTS
| 2 |
|
Bottles Sauvignon Blanc -; (750 ml ea) |
|
|
(or other dry white wine) |
| 1/2 |
c |
Orange-flavored liqueur; (Grand Marnier) |
| 1/2 |
c |
Brandy |
| 2 |
|
Limes |
| 3 |
|
Oranges |
| 1 1/2 |
|
Lemons |
| 1/2 |
c |
Sugar |
|
|
=== POMEGRANATE ICE CUBES === |
| 1 |
lg |
Pomegranate |
|
|
(or 2 small pomegranates) |
|
|
Water |
INSTRUCTIONS
To make Pomegranate Ice Cubes: Seed pomegranates by cutting fruit into 4
pieces then submerging fruit in sink or large pot of cool water and gently
working seeds free. Seeds will sink while white pith floats. Place about 1
teaspoon seeds into each well of ice cube tray. Add just enough water to
cover. Freeze. Combine wine, orange liqueur and brandy in bowl or pitcher.
Juice 1 lime, 2 oranges and 1 lemon. Cook juices and sugar in small
saucepan over medium heat until sugar is thoroughly dissolved, about 5
minutes. Add to wine mixture. Thinly slice remaining lime, orange and 1/2
lemon. Add slices to wine and chill 4 to 6 hours. Add Pomegranate Ice Cubes
just before serving. Yields 12 to 14 servings.
Each of 14 servings: 153 calories, 9 mg sodium, 0 cholesterol, 0 fat, 13
grams carbohydrates, 1 gram protein, 0.16 grams fiber.
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Love – a gift from God”