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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

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

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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