Citrus Blast Sangria

Citrus Blast Sangria

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The National Culinary Review, October 2013


16 oz. Lipton Tropical Tea
2 cups dry white wine
¼ cup orange liqueur
1 orange, halved
1 lemon, sliced
1 lime, sliced


Method: In large pitcher, combine tea, wine and liqueur. Squeeze in ½ orange. Slice remaining orange; add to pitcher with lemon and lime slices. Sweeten, if desired. Chill 2 hours.


4 servings


Beverage, The National Culinary Review, Vegetarian

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