Recipe courtesy of Nancy Fuller
Episode: Farmer's Feast
Save Recipe Print
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. 

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Shrimp Cocktail

Recipe courtesy of Food Network Kitchen

Classic Manhattan Cocktail

Recipe courtesy of Ted Allen

Lemon Drop Cocktail

Recipe courtesy of Ina Garten

Roasted Shrimp Cocktail

Recipe courtesy of Ina Garten

Quick Cocktail Sauce

Recipe courtesy of Food Network Kitchen

Shrimp with Cocktail Sauce

Recipe courtesy of Ina Garten

Farm-Style Chicken and Drop Dumplings

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Latest Stories