Fiesta sangria
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | gallon | Dry red or white wine |
| 2 | cups | Grand Marnier |
| 1½ | cup | Brandy |
| 2 | bunches | Long-stemmed lemon verbena (mint and lemon balm may be added) |
| 1 | pack | Frozen peaches OR |
| 1 | pack | Frozen blueberries |
| Club soda or champagne | ||
Directions
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: Michael Orchekowski Date: 09-17-94