Peach Punch
by Editorial Staff
I make a peach punch with the addition of jelly, which makes the drink more interesting.
Servings: 24
Ingredients
- Water – 3 glasses
- Sugar – 1.5 cups
- Jelly bag with peach flavor – 80 g
- Peaches, canned in slices in syrup – 800 g
- Peach nectar – 320 g
- Fresh lemon juice – 1/2 cup
- Ginger Ale or regular soda – 8 bottles (280g each)
Directions
- Combine soda and sugar in a large saucepan, bring to a boil on low, stir until the sugar dissolves, remove the saucepan from the stove, cool the syrup slightly, then add the jelly, stir.
- Place the peaches in a blender bowl, chop until puree. Pour the jelly mixture from the saucepan into a very large bowl, add the peach puree, nectar, and lemon juice there. Distribute this mass into 4 plastic one-liter containers, cover, and place in the freezer for at least 8 hours.
- Before serving, remove the containers from the freezer and let them stand at room temperature for about 1 hour, break the jelly into small pieces with a fork. Pour the stingy mass into a large jug, add ale or soda and stir well (2 bottles per container of jelly).
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