Fiesta Sangria

Grrrrrgh!
Course : Sangria
From: HungryMonster.com
Serves: 40
 

Ingredients:

2 medium Oranges -- thinly sliced
1 medium Lemon -- thinly sliced
1 medium Lime -- thinly sliced (opt)
1 pint Fresh seasonal fruits -- such
1 bunch seedless grapes -- apple
1 medium pear slices
1 gallon Dry red or white wine
2 cups Grand Marnier
1 1/2 cups Brandy
2 bunch Long-stemmed lemon verbena -- (mint and lemon balm added)
1 package Frozen peaches OR
1 package Frozen blueberries
1 bottle Club soda or champagne
 

Preparation:

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.