Fancy Farmer's Cocktail
Fancy Farmer's Cocktail requires around 24 hours and 40 minutes from start to finish. This beverage has 511 calories, 1g of protein, and 0g of fat per serving. This recipe serves 10 and costs $4.46 per serving. This recipe is liked by 193 foodies and cooks. A mixture of lime juice, creme soda, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a rather bad spoonacular score of 11%. Fancy Sparkling Apple Cider Cocktail, Farmer's Casserole, and Farmer's Strata are very similar to this recipe.
Servings: 10
Preparation duration: 40 minutes
Cooking duration: 1440 minutes
Ingredients:
1 bottle Champagne
3 cups creme de cassis
20 sprigs fresh mint
1/2 cup lime juice
3 cups sliced peaches, fresh or frozen
2 cups sugar
4 cups vodka
Equipment:
bowl
ladle
kugelhopf pan
frying pan
sauce pan
blender
Cooking instruction summary:
Watch how to make this recipe. Place the peach-and-mint ice mold in a large punch bowl. Add the vodka, creme de cassis, peach syrup, lime juice and champagne. To serve, ladle into glasses over ice. Place the peaches and mint in the bottom of a 10- to 12-cup Bundt pan, and fill with cold water to about 1 inch from the top. Freeze until set, about 24 hours. To unmold, let sit at room temperature for about 10 minutes, or dip pan in a warm water bath for 10 to 20 seconds, then invert. Place the peaches, sugar and 2 cups water in a medium saucepan over medium-high heat. Bring to a simmer, and cook until the sugar dissolves and the peaches have softened, 8 to 10 minutes. Transfer to a blender; blend until smooth. Refrigerate until ready to use.
Step by step:
1. Watch how to make this recipe.
2. Place the peach-and-mint ice mold in a large punch bowl.
3. Add the vodka, creme de cassis, peach syrup, lime juice and champagne. To serve, ladle into glasses over ice.
4. Place the peaches and mint in the bottom of a 10- to 12-cup Bundt pan, and fill with cold water to about 1 inch from the top. Freeze until set, about 24 hours.
5. To unmold, let sit at room temperature for about 10 minutes, or dip pan in a warm water bath for 10 to 20 seconds, then invert.
6. Place the peaches, sugar and 2 cups water in a medium saucepan over medium-high heat. Bring to a simmer, and cook until the sugar dissolves and the peaches have softened, 8 to 10 minutes.
7. Transfer to a blender; blend until smooth. Refrigerate until ready to use.
Nutrition Information:
covered percent of daily need
