- 4 (12-ounce) cans peach nectar
- 2 cups sugar
- 1 lemon, halved
- 1/4 cup firmly packed fresh mint leaves
- 1 (750-milliliter) bottle Champagne or 2 1/2 cups sparkling water
- Garnish: lemon slices
How to Make It
Bring first 4 ingredients to a boil, and cook 20 minutes. Cool. Remove and discard lemon and mint; store mixture in an airtight container in refrigerator until ready to serve. Stir in Champagne before serving. Serve over ice; garnish, if desired.
Prep: 10 min., Cook: 20 min.