My citrus-spiked wine is always the life of the party, whether I serve it on a hot summer evening or a chilly winter day. The bubbles give it some extra pop. —Colleen Sturma, Milwaukee, Wisconsin
- 1 bottle (750 milliliters) dry red wine
- 1 cup lemon-flavored rum
- 2 cans (12 ounces each) lemon-lime soda, chilled
- 2 medium lemons, sliced
- 2 medium limes, sliced
- Ice cubes
- In a pitcher, combine the wine, rum and soda; add lemon and lime slices. Serve over ice. Yield: 10 servings.
Originally published as Sangria Wine in Country Woman Christmas Annual 2009, p27
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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