Recipe - Fiesta Sangria

2 Oranges, thinly cut or sliced up
1 Lemon, thinly cut or sliced up
1 Lime, thinly cut or sliced up (opt)
Fresh seasonal fruits, such
as seedless grapes, apple
slices, pear slices
1 ga Dry red or white wine
2 cup Grand Marnier
1 One half cup Brandy
2 bn Longstemmed lemon verbena
(mint and lemon balm may
be added)
1 pack Frozen peaches OR
1 pack Frozen blueberries
Club soda or champagne

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 cut or sliced up
seasonal fruits, frozen peaches and/or blueberries and fresh
longstemmed herbs. (Soft fruits such as fresh strawberries or cut or sliced up
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 4oz servings. NOTE: Hutson says that if she uses red
wine in this punch, she also adds a long stick of cinnamon.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip