Sangrita - cooking recipe

Ingredients

1 (12 ounce) can tomato juice
1 1/2 cups orange juice
1/4 cup lime juice (or lemon juice)
1 tablespoon finely minced onion
1/8 teaspoon salt
1/4 teaspoon Tabasco sauce
ice cube
4 small celery ribs, with leafy tops

Preparation

Combine juices, onion, salt and Tabasco in a 1 quart container with tight-fitting lid. Cover; refrigerate 2 hours for flavors to blend. Pour into ice-filled tumblers. Add celery stalks to each glass for stirrer.
Cook time is chill time.