Sangrita
Yield
4 servingsPrep
135 minCook
0 minReady
140 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
tomato juice
|
|
| 1 ½ | cups |
orange juice
|
|
| ¼ | cup |
lime juice
|
|
| 1 | tablespoon |
onions
finely minced |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
ice cubes
|
*
|
| 4 | small |
celery stalks
with leafy tops |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
tomato juice
|
|
| 355 | ml |
orange juice
|
|
| 59 | ml |
lime juice
|
|
| 15 | ml |
onions
finely minced |
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1 | x |
ice cubes
|
*
|
| 4 | small |
celery stalks
with leafy tops |
*
|
Directions
In a 1 quart container, combine the juices, onion, salt and tobasco sauce, and cover with a tight fitting lid.
Refrigerate for 2 hours for the flavors to blend.
Pour into ice filled tumblers. add celery stalk for stirrer.
