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Fiesta Sangria

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 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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