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- 2 large lemons
- Several minneolas (preferred), or two large oranges
- Granny Smith's (or another tart) apple
- Package of pineapple chunks
- 2 limes
- One bottle of cabernet
- Limoncello
- Punch (fruit/wild berry) from concentrate
- Blackberry (etc.) flavored brandy
- Take 1/4 of a lime and one lemon and remove the
seeds, then juice them to make 1/4
cup. (Freshly-squeezed juice only! -- don't use
those cheesy plastic lemon-shaped juice
thingamajigs you get at the store).
- Likewise, squeeze a few minneolas (or an
orange) to make 1/3 cup of orange juice.
- In pitcher, mix the squeezed citrus juice,
1/3 cup of punch concentrate,
1/2 cup of brandy,
1/2 cup of Limoncello.
- Add in wine. Stir with wooden spoon.
- Slice the remaining orange/minneolas; add 4 large slices
into mix (no seeds), then squeeze remaining
juice out of the fruit into the mix.
- Likewise, add three fresh lemon slices, and three fresh lime slices, and squeeze the remaining juice from this fruit into the mix.
- Add another dash of the punch concentrate.
- Slice the apple. Add several slices (about 2/3 of the apple),
- Add seven or so pieces of pineapple (about cubic inch size). Drain the juice from the carton into the mix. Try to buy a carton with as much juice as possible.
- Add another dash of the punch concentrate.
- Keep stirring with a wooden spoon when adding the stuff. Let it sit
for 46 hours in covered pitcher before serving, stirring whenever you
go into the fridge to get a beer or snack. Do not skip the cover the pitcher,
stir, and let sit 46 hours steps! (The latter the most important). The
taste and texture will change dramatically over those 2 days.
- NOTE: You can substitute triple sec for the Limoncello if you don't have
any. But, you should have some, cause it is awesome stuff, and triple
sec is lame. If you do this, also substitute lemon juice concentrate
for the punch concentrate.
- This is an excellent recipe for lazy caterers and harried hosts, as
the preparation is quick and easy, and the recipe scales well. Enjoy!
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