Categories: Beverages 
      Yield: 40 servings 
  
      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.