Preparation:
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.
|
