Garden Sangria

4 oranges, sliced
1 gallon dry or fruitty white wine
1 cup Grand Marnier or Cointreau Liqeur
2 cup brandy
2 bunches lemon verbena and/or any combination of mint, lemon balm, and pineapple sage
Fresh seasonal fruits such as, seedles grapes, apple slices, pear slices, and soft fruits such as strawberries, peaches, star fruit, and kiwis

Place oranges, wine, orange liquer, brandy, and gresh herb sprigs in a large glass container; cover and refrigerate overnight of for seceral days. Four to six hours before serving, add the chopped firmer fruits, and the sliced lemons and limes (these may become bitter if left in for days). Pour sangria into a glass pitcher, adding freshly sliced seasonal fruit; replace the herb sprigs with fresh ones, since they will have discolored. Add frozen fruit just prior to a serving, as it will keep it chilled. Pour sangria into long-stemmed glasses with a splash of club soda or champagne and add a fresh herb sprig.

By: Lucinda Hutson

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