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Blueberry Sangria

by Jill Lightner
serves 4-6 | start to finish: 65 minutes
From Edible Seattle July/August 2012

The only other thing you need on a summer afternoon is a comfortable chair and a spot of sunshine.

1 medium lemon, sliced thin, seeds removed
1 small orange, sliced thin, seeds removed
1 1/2 cups limoncello
1 1/2 cups fresh blueberries
1 bottle sauvignon blanc, chilled
optional garnish: sprigs of fresh lemon balm

Combine the lemon and orange slices in the bottom of a large pitcher. Pour the limoncello over the fruit, and allow to sit at room temperature for 1 hour. Gently fold in the blueberries. Slowly pour the wine into the pitcher and stir gently to blend. Serve over ice, garnished with lemon balm if desired.

vegan • gluten-free

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