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 gal Dry red or white wine
2 cup Grand Marnier
1 1/2 cup Brandy
2 bunch Long-stemmed lemon verbena (mint and lemon balm may be added)
1 package Frozen peaches OR
1 package Frozen blueberries
Club soda or champagne
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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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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