- Level: Intermediate
- Total: 1 day 40 min (includes freezing time)
- Active: 40 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 751
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 3 g
- Sugar
- 81 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
- Level: Intermediate
- Total: 1 day 40 min (includes freezing time)
- Active: 40 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 751
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 3 g
- Sugar
- 81 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
Ingredients
Peach-and-Mint Ice Mold:
Peach Syrup:
Directions
- 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:
Yield:
4 cups
- 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.
