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home > recipes > beverages > champage peach punch
from NYS, US 3, 750 ml bottles of Champagne ( really any brand is fine ) 1, 32 oz carbonated or seltzer water 1/2 cup peach brandy 2 cups peach nectar 1/4 cup lemon juice from fresh lemons 1/4 cup grenadine syrup 1 large glass punch bowl Peach ice block: 1 can sliced cling peaches with syrup I made this for my daughters' engagement party and another summer party I gave. Even leftover fizzed out punch tastes great when refrigerated. It's one of the best champagne punches I ever tasted in my opinion. Great for any celebration. Into a large glass punch bowl, add the peach nectar,grenadine and lemon juice and peach brandy. Pour in the champagne. Mix well and add the peach ice block and pour in the carbonated water. The mixture will fizz. Yield 24 servings. Note: I made a peach ice block by simply pouring the can of peaches and the liquid into a small decorative gelatin mold and frezzing till firm. Unmold when ready to use.

Champage Peach Punch


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list all recipes by BUTTERFLYDOG (1134)


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keyword: champage
keyword: peach
keyword: punch
recipes for beverages
recipes by butterflydog
Email Address:
(posted July 15, 2007)

from NYS, US

3, 750 ml bottles of
Champagne ( really any brand is fine )
1, 32 oz carbonated or
seltzer water
1/2 cup
peach brandy
2 cups
peach nectar
1/4 cup
lemon juice from fresh lemons
1/4 cup
grenadine syrup
1 large glass punch bowl

Peach ice block:
1 can sliced cling peaches with syrup

I made this for my daughters' engagement party and another summer party I gave. Even leftover fizzed out punch tastes great when refrigerated. It's one of the best
champagne punches I ever tasted in my opinion. Great for any celebration.

Into a large glass punch bowl, add the
peach nectar,grenadine and lemon juice and peach
brandy. Pour in the champagne. Mix well and add the peach ice block and pour in the carbonated water. The mixture will fizz.

Yield 24 servings.

Note: I made a
peach ice block by simply pouring the can of peaches and the liquid into a small decorative gelatin mold and frezzing till firm. Unmold when ready to use.



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