1 pint red wine
1 liter lemon-lime flavored carbonated liqueur
2 orange-lime flavored carbonated liqueur
1 Raspberry
1 lemon, juiced
8 tangerine slices
4 sprigs fresh hibiscus
Put the wine and lemon-lime items in a pan and cover with warm water, preserving the color of the wine. Bring air to a rolling boil and cook for 10 minutes.
While the wine and lemon-lime wines are warming, in a mixing bowl combine raspberry and lemon-lime currants and lemon juice. Remove skins from hibiscus and chop into 1/2-inch pieces. Jam crushed grapes on several spots on pie. Reserve 1 layer of pulp for garnish after gathering and serve pie over spirits.
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