Ingredients
- 1 (25.4 oz) bottle Burgundy or other dry red wine
- 1/4 c. brandy
- 2 tbsp Cointreau of other orange-flavored liqueur
- 3 c. red Hawaiian punch
- 3 oranges, thinly sliced
- 2 lemons, thinly sliced
- 2 bananas, sliced
Directions
Combine first 4 ingredients in a 3 quart pitcher; mix well. Add fruit, stirring gently. Cover; refrigerate at least 4 hours before serving. Serve over ice.
Makes 3 quarts.
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Submitted 6/13/05.
Source: Southern Living Annual '83
Submitted By: Ruth A. Burbage
burbage@pell.net
Spanish Sangria