---------- Recipe via Meal-Master (tm) v8.05
       Title: Fiesta Sangria
  Categories: Beverages
       Yield: 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.