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Fiesta Sangria


Course : Sangria
Serves: 40
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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 / Directions:


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.

1 Kitchen's say:
  (3 3/4 Stars!)
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