Fiesta Sangria

Main Ingredient: Blueberries Kiwi Peach Pear Strawberries
Course: Various beverages
Yield:

Fiesta Sangria ingredients

2 Orange, thinly sliced
1 Lemon, thinly sliced
1 Lime, thinly sliced (opt)
Fresh seasonal fruits, such as seedless grapes, apple slices, pear slices
1 gal 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

Cooking Fiesta Sangria

1. From "The Herb Garden Cookbook" (Gulf, $12. 95), by Lucinda Hutson.
2. If lemon verbena or lemon balm are unavailable, mint may be substituted.
3. Place oranges, lemon, lime and other seasonal fruits in a large container.
4. Add wine, orange liqueur, brandy and herbs.
5. Cover and refrigerate at least overnight, or up to three days.
6. Fill a clear glass pitcher with sangria, adding more freshly sliced seasonal fruits, frozen peaches and/or blueberries and fresh long-stemmed herbs.
7. (Soft fruits such as fresh strawberries or sliced kiwi also may be added before serving.
8. ) Pour into wine glasses with a splash of club soda or champagne, a tiny cluster of grapes and a fresh herb sprig.
9. Makes about 40 4-oz servings.
10. NOTE: Hutson says that if she uses red wine in this punch, she also adds a long stick of cinnamon.