2 quarts lemonade
2 cans (5-1/2 ounces each) peach nectar or apricot nectar
1 cup frozen peach slices
Fresh mint sprigs, snapdragons and lemon balm
In a 3-qt. glass pitcher, combine the lemonade and nectar; refrigerate until chilled. Just before serving, stir the lemonade mixture; add frozen peach slices. Place mint sprigs along the sides of the pitcher and float the flowers on top of the lemonade.
Yield: About 2-1/2 quarts.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Peachy Lemonade in Taste of Home's Holiday & Celebrations Cookbook
Annual 2004, p227