2 (12 oz.) cans vegetable juice cocktail
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. dill weed

In 1 quart saucepan, combine vegetable juice cocktail, lemon juice and Worcestershire sauce. Bring to boil; reduce heat and simmer 3 minutes. Pour into heat proof mugs. Sprinkle with dill weed 6 (1/2 cup) servings.