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.