*  Exported from  MasterCook  *
 
                               FIESTA SANGRIA
 
 Recipe By     : 
 Serving Size  : 40   Preparation Time :0:00
 Categories    : Beverages
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         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.
  
 
 
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