Recipe courtesy of Nancy Fuller
Episode: Farmer's Feast
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Total:
24 hr 40 min
Active:
40 min
Yield:
10 servings
Level:
Intermediate
Total:
24 hr 40 min
Active:
40 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Peach-and-Mint Ice Mold:
Peach Syrup:

Directions

Watch how to make this recipe.

Place the peach-and-mint ice mold in a large punch bowl. Add the vodka, creme de cassis, peach syrup, lime juice and champagne. To serve, ladle into glasses over ice.

Peach-and-Mint Ice Mold:

Place the peaches and mint in the bottom of a 10- to 12-cup Bundt pan, and fill with cold water to about 1 inch from the top. Freeze until set, about 24 hours.

To unmold, let sit at room temperature for about 10 minutes, or dip pan in a warm water bath for 10 to 20 seconds, then invert.

Peach Syrup:

Place the peaches, sugar and 2 cups water in a medium saucepan over medium-high heat. Bring to a simmer, and cook until the sugar dissolves and the peaches have softened, 8 to 10 minutes. Transfer to a blender; blend until smooth. Refrigerate until ready to use. 

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