---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Fiesta Sangria
 Categories: Beverages
      Yield: 40 Servings
 
      2    Oranges, thinly sliced          1 1/2 c  Brandy
      1    Lemon, thinly sliced                2 bn Long-stemmed lemon verbena
      1    Lime, thinly sliced (opt)                -(mint and lemon balm may
           Fresh seasonal fruits, such              -be added)
           -as seedless grapes, apple          1 pk Frozen peaches OR
           -slices, pear slices                1 pk Frozen blueberries
      1 ga Dry white wine                           Club soda or champagne
      2 c  Grand Marnier                  
 
  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.
 
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