Cold Peach Punch

Pfirsichbowle

Method

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.

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