Champagne Peach Punch

Serve this peachy smooth punch instead of Mimosas for brunch, with appetizers for a summery touch or in bigger batches for weddings, bridal or baby showers. You can make a non-alcoholic version by substituting pineapple juice and the base can be made the day before. Picture this with an ice ring made with edible flowers such as violas, pansies, dianthus, marigolds or calendula! Just found this on my MSN home page.

• Ready In: 10 mins
• Serves: 12
• Yields: 60 oz

Ingredients

• 1 (16 ounce) package  frozen sliced  peaches
• 1⁄4 cup sugar
• 2 1⁄2 cups  orange juice
• 2  tablespoons lemon juice or 2  tablespoons lime juice
• 1 (750 ml) bottle  champagne or 1 (750 ml) bottle  sparkling wine (or 4 cups unsweetened pineapple juice)

Directions

1. Thaw peaches at room temperature without draining.
2. Blend or process peaches and juice with sugar until smooth.
3. Add to a 2 quart pitcher, stir in orange juice and lemon or lime juice (can be made the day before and refrigerated).
4. At serving time, slowly stir in champagne or sparkling wine (or pineapple juice).
5. Serve over ice cubes, crushed ice or double the recipe and use an ice ring.