Serves: 12
Total Calories: 194
Place drained peaches in a large blender container. Cover and blend until pureed. Add orange juice, peach preserves and almond extract. Cover and blend until liquified. Transfer to a chilled punch bowl.
To serve, stir Tom Collins mix into peach mixture in punch bowl. Place one frozen peach slice in each punch cup and add remaining frozen peach slices to punch bowl. Serve in punch cups.
*Alcohol-sensitive persons, see p.3.
Note: If desired, drained home-canned peaches can be used (you will need about 2 1/2 cups puree).
This Georgia Brunch Punch recipe is from the Non-Alcoholic Holiday Drinks Cookbook. Download this Cookbook today.
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