Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2                       Oranges -- thinly sliced
1                       Lemon -- thinly sliced
1                       Lime -- thinly sliced (opt)
                        Fresh seasonal fruits -- such
                        seedless grapes -- apple
                        pear slices
1         gallon        Dry red or white wine
2         cups          Grand Marnier
1 1/2     cups          Brandy
2         bunch         Long-stemmed lemon verbena -- (mint and lemon balm added)
1         package       Frozen peaches OR
1         package       Frozen blueberries
                        Club soda or champagne

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.