Recipe of Fiesta Sangria - Food Recipes

-- Extracted from Meal-Master (tm) v8.05 --

Title: Fiesta Sangria
Categories : Beverages
Serving size: 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. -----