| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Beverages | 40 | Servings | |
INGREDIENTS
| 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 | ga | 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 |
INSTRUCTIONS
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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