Stuffed Piquante Peppers Save Print Recipe By: Alice Morrow Ingredients Assorted colors of…
2 c. ice
1 (750-ml) bottle Gingeroo*
¾ c. fresh satsuma juice
2 T. fresh lime juice
Satsuma slices, lime slices, garnish
- Place ice in large pitcher.
- Add Gingeroo, satsuma juice and lime juice, stirring to combine.
- Serve over ice.
- Garnish with satsuma and lime slices.
*If Gingeroo isn’t available, combine 2 ½ c. spicy ginger beer with ½ c. white rum in a large pitcher.