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Roscoe Sangria Recipe

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This recipe for Roscoe Sangria, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Nutter Young
Added: Saturday, June 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 gal. Lambrusco red wine chilled
1 (12 oz.) can of thawed lemonade concentrate
2 limes
2 lemons
2 cups green grapes, sliced lengthwise
1 can mandarin oranges
1 can pineapple pieces (not crushed)
1 can sliced peaches

Directions:
Directions:
Dice lemons and limes with peel in tact; place in plastic baggie and squeeze. In a large serving pitcher, add these and the remaining fruit with juices to the Lambrusco and lemonade concentrate.

Stir well. Keep refrigerated.

Personal Notes:
Personal Notes:
If you like, use all fresh fruit, rather than canned! I always use lemons and limes with their peels on because they float. However, I never use oranges.

 

 

 

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