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Title: Fiesta Sangria
Categories: Beverages
Yield: 40 Servings
| 2 | Oranges, thinly sliced | |
| 1 | Lemon, thinly sliced | |
| 1 | Lime, thinly sliced (opt) | |
| Fresh seasonal fruits, such as seedless grapes, apple slices | ||
| 1 | ga | Dry white wine |
| 2 | c | Grand Marnier |
| 1 1/2 | c | Brandy |
| 2 | bn | Long-stemmed lemon verbena (mint and lemon balm may be added |
| 1 | pk | Frozen peaches OR |
| 1 | pk | 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 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. By fatfree-request@fatfree.com on Jun 16, 1997
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