Cold Peach Punch


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


For this excellent punch, 10 or 12 ripe peaches are peeled and stoned, and cut in slices. These are put in a basin, freely sprinkled with sugar and allowed to stand for about 2 hours. A bottle of red wine is poured over them and also a bottle of white wine. This is iced, and just before serving a bottle of iced champagne is added.