Fiesta Sangria
Author/Submitted by: "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson.
Servings: 40
Categories:
Alcoholic Beverages
/
Brandy
/
Champagne
/
Ethnic
/
Fruits
/
Grand Marnier
/
Wine
Ingredients: 2
Oranges, thinly sliced 1
Lemon, thinly sliced 1
Lime, thinly sliced (opt)
Fresh seasonal fruits,
seedless grapes, apple or pear slices
1
gallon
Dry red or white wine 2
cups
Grand Marnier 1 1/2
cups
Brandy 2
bunches
Long-stemmed lemon verbena,
or mint, see notes
1
package
Frozen peaches OR 1
package
Frozen blueberries
Club soda or champagne Directions:
1.
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.
2.
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. NOTE: Hutson says that if she uses red wine in this punch, she also adds a long stick of cinnamon.
If lemon verbena or lemon balm are unavailable, mint may be substituted.
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