SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Prosecco-Peach Punch

Makes: 12 servings
Start to Finish 20 mins
Prosecco-Peach Punch
  • 1 16  ounce package  frozen unsweetened peach slices
  • 1/4  cup  sugar
  • 2 1/2  cups  orange juice
  • 2  tablespoons  lemon or lime juice
  • 1 750  milliliter bottle  Prosecco or other sparkling wine or 4 cups unsweetened pineapple juice, chilled
  •  Cubed or crushed ice
  •  Grenadine syrup (optional)

1. Thaw peaches at room temperature but do not drain. Place peaches and their juice in a blender or food processor. Add sugar. Cover and blend or process until smooth. Transfer pureed peaches to a 2-quart pitcher. Stir in orange juice and lemon juice. If desired, cover and chill for up to 24 hours.

2. Before serving, slowly pour Prosecco into peach mixture; stir gently. Serve in glasses over ice. If desired, drizzle with a little grenadine syrup.

Nutrition Facts (Prosecco-Peach Punch)
  • Servings Per Recipe 12,
  • cal. (kcal) 100,
  • carb. (g) 15,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. C (mg) 29,
  • sodium (mg) 1,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe