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Peach Champagne Punch
HAVE A GLASS Peach Champagne Punch is festive and can be prepared ahead of time.
From Peace Meals
6 fresh ripe peaches, pitted and chopped (about 3 cups)
1 package (3 ounces) peach-flavored gelatin
12 ounces frozen pink lemonade concentrate (or limeade)
64 ounces pineapple juice, chilled
3 Tablespoons almond extract
1liter (about 34 ounces) lemon-lime soda, chilled
1 bottle Champagne, chilled
This recipe requires advance preparation. To make the peach ice ring, evenly distribute the chopped peaches in the bottom of a Bundt pan. Fill with 4 to 5 cups of water and freeze until solid, about 5 to 6 hours or overnight.
Bring 1 cup of water to a boil in a large saucepan; remove from heat and whisk in the gelatin until dissolved. Mix in the lemonade, pineapple juice and almond extract. Pour into a punch bowl. When ready to serve, stir in the soda and Champagne. Gently float the prepared ice ring in the punch. Serves a crowd.
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