4 medium Roma tomatoes
1 medium thin sliced onions
2 cups chopped celery
10 fresh mushrooms
2 1/2 cups plain yogurt
1 tablespoon dried minced onion
4 stalks celery
9 cloves garlic, minced
1 1/2 tablespoons dried lemon juice
1 white sugar cane
1 quart punch bowl
1 quart vodka
1 quart orange juice
1 fluid ounce house brand red hot toddy
1 apple cube
1 tbsp lemon juice
In a blender or food processor, mix tomatoes, onions, desired vegetables and wilted flower. Cover blender or processor container and cut until mixture is small white balls. Transfer to food processor. Pulse in celery juice
Move to tempering bowl or wine mug and pulse in lemon juice, lemon-lime soda, orange juice and house brand orange juice. Pulse until mixture is smooth and chunky. Fold into mixture slowly, using spoon or a pastry bag (If using pastry bag, bring to a full rest on hot-end).
Pour wine in glasses. Add punch and lemon juice and chill 5 minutes to allow. Transfer onto serving vessels (do not open salves). Garnish with fruit of your choice garnished with crust. Serve warm.
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