Fiesta Sangria

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Title: Fiesta Sangria
Categories: Beverages
Yield: 40 Servings

2 Oranges, thinly sliced 1 1/2 c Brandy
1 Lemon, thinly sliced 2 bn Long-stemmed lemon verbena
1 Lime, thinly sliced (opt) -(mint and lemon balm may
Fresh seasonal fruits, such -be added)
-as seedless grapes, apple 1 pk Frozen peaches OR
-slices, pear slices 1 pk Frozen blueberries
1 ga Dry white wine Club soda or champagne
2 c Grand Marnier

From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson. If lemon
verbena or lemon balm are unavailable, mint may be substituted.

Place oranges, lemon, lime and other seasonal fruits in a large container.
Add wine, orange liqueur, brandy and herbs. Cover and refrigerate at least
overnight, or up to three days.

Fill a clear glass pitcher with sangria, adding more freshly sliced
seasonal fruits, frozen peaches and/or blueberries and fresh long-stemmed
herbs. (Soft fruits such as fresh strawberries or sliced kiwi also may be
added before serving.) Pour into wine glasses with a splash of club soda or
champagne, a tiny cluster of grapes and a fresh herb sprig.

Makes about 40 4-oz servings. NOTE: Hutson says that if she uses red wine
in this punch, she also adds a long stick of cinnamon.

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