- 8 cups pitted peaches
- 1 vanilla bean, split
- 1 cinnamon stick
- 2 tablespoons star anise
- 1 orange, peel and juice
- 1/2 lemon, peel and juice
- 1/2 lime, peel and juice
- 2 tablespoons lemon balm, lemon verbena or lemon grass
- 1 cup non-carbonated spring water
- 2 cups cranberry juice
- 1/2 cup champagne
- Simple syrup, to taste, recipe follows
- Sugar crusted green grapes, for garnish, recipe follows
In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil.
- 1 cup sugar
- 1 cup water
In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator.
Sugar Frosted Grapes:
- 40 large, unblemished green grapes
- 1/3 cup egg whites (from about 2 eggs)*
- 5 drops (scant 1/8 teaspoon) fresh lemon juice
- 2 cups granulated sugar
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.