| 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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