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:

Quickview
471k Calories
0.6g Protein
0.14g Total Fat
56g Carbs
0% Health Score
Limit These
Calories
471k
24%

Fat
0.14g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
56g
19%

  Sugar
54g
60%

Cholesterol
0.0mg
0%

Sodium
15mg
1%

Alcohol
36g
205%

Get Enough Of These
Protein
0.6g
1%

Vitamin C
7mg
9%

Potassium
181mg
5%

Vitamin A
241IU
5%

Magnesium
14mg
4%

Fiber
0.9g
4%

Copper
0.07mg
3%

Iron
0.59mg
3%

Manganese
0.06mg
3%

Phosphorus
28mg
3%

Vitamin B2
0.04mg
3%

Vitamin B3
0.5mg
2%

Vitamin E
0.36mg
2%

Calcium
20mg
2%

Vitamin B6
0.03mg
2%

Folate
6µg
2%

Zinc
0.22mg
1%

Vitamin B1
0.02mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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