Peach Champagne Punch
Author: Chief Mixologist
  • 5 ripe peaches; peeled, pitted, and sliced
  • 2 Cups water
  • 2 Cups sugar
  • 1 bottle chilled Champagne
  1. In a small saucepan combine the peaches, water, and sugar, stir until sugar is dissolved, and bring to a boil.
  2. Reduce the heat and simmer for 10 minutes.
  3. Remove from the heat and allow to cool completely.
  4. Transfer mixture to a bowl and using an immersion blender or transfer mixture to a blender, puree until very smooth.
  5. Place in the refrigerator and chill for 1 hour.
  6. When ready to serve, place 2 tablespoons of the peach puree in a champagne glass and top with your favorite chilled champagne.
  7. This recipe yields 1 quart of punch.
  8. Recipe by: Emeril Lagasse
Recipe by Beverages at