- 3 ripe peaches (about 1 pound), halved and pitted
- 1 bottle young Riesling (750ml or 3 1/3 cups)
- 10 leaves lemon verbena, lemon balm, or mint, loosely torn
With a box grater, grate 2 of the peach halves into a pitcher, discard the skins. Finely dice the remaining peaches, add them to the pitcher along with the wine and herbs. Cover and refrigerate until chilled, at least 2 hours. Serve.
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