Servings: 4 Source: Ken Shultis - Spanish Gourmet June 2006
1 cup freshly squeezed lemon juice
1 cup water
2 cups dry red wine
2 ounces Lemoncello
1 peach cut in thin wedges
3 tablespoons sugar
4 slices lemon
Combine and refrigerate several hours.
Notes: The Foods and Wines of Spain by Penelope Casas