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Recipe Name: Fiesta Sangria Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beverages Comments:
Preparation Time:
Number of Servings: 40

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 (s) Dry red or white wine
2 Cup(s) Grand Marnier
1 1/2 Cup(s) Brandy
2 Long-stemmed lemon verbena
mint and lemon balm may
be added
1 Frozen peaches OR
1 Frozen blueberries
Club soda or champagne
From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson.
Iflemon verbena or lemon balm are unavailable, mint may be
substituted.Place oranges, lemon, lime and other seasonal fruits in a
largecontainer. Add wine, orange liqueur, brandy and herbs. Cover
andrefrigerate at least overnight, or up to three days.Fill a clear
glass pitcher with sangria, adding more freshly slicedseasonal fruits,
frozen peaches and/or blueberries and freshlong-stemmed herbs. (Soft
fruits such as fresh strawberries or slicedkiwi also may be added
before serving.) Pour into wine glasses with asplash of club soda or
champagne, a tiny cluster of grapes and a freshherb sprig.Makes about
40 4-oz servings. NOTE: Hutson says that if she uses redwine in this
punch, she also adds a long stick of cinnamon.From Tuscon area
newspapers, 1994, 3rd quarter, courtest MikeOrchekowski.

Nutrition (calculated from recipe ingredients)
Calories: 49
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: <1mg
Potassium: 21mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 1.1g
Protein: <1g

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