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1. Se spală portocalele şi lămâia. Se înţeapă şi se lasă 4 zile la macerat în vin.
2. Se adaugă alcoolul, zahărul şi cuişoarele. Se amestecă bine şi se scot fructele. Se mai lasă 4 zile la macerat.
3. Se filtrează şi se pune în sticle bine astupate.
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