 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
I always serve this spiced-up tomato juice at our family's Easter Sunday brunch, but it's good any time of year. Ingredients:
2 cans (32 ounces each) tomato juice |
1/2 cup lemon juice |
1/4 cup lime juice |
2 tablespoons worcestershire sauce |
1 to 1-1/2 teaspoons pepper |
1 teaspoon salt |
1/8 to 1/4 teaspoon hot pepper sauce |
8 medium celery ribs with leaves |
Directions:
1. In a large pitcher, combine the first seven ingredients; stir well. Pour into glasses. Garnish with celery. Serve immediately. Yield: 8 servings (about 2 quarts).
|
|