Fiesta Sangria



INGREDIENTS:

2 Oranges, thinly sliced 

1 Lemon, thinly sliced 

1 Lime, thinly sliced (opt) 

Fresh seasonal fruits, such -as seedless grapes,
apple -slices, pear slices 1 ga Dry red or 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

DIRECTIONS:

1. 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.



Fiesta Sangria