Peach And Lemon Punch - cooking recipe

Ingredients

3 (12 oz. each) pkg. frozen sliced, drained peaches or 6 fresh peaches, peeled and sliced
3/4 to 1 1/4 c. superfine sugar
4/5 qt. cream sherry
3/4 c. lemon juice
1 qt. ginger ale, chilled
ice
mint leaves and fresh flowers (if desired)

Preparation

Put peach slices in bowl; sprinkle with sugar and let sit 30 minutes.
Pour sherry over peaches and refrigerate for at least 2 hours.
Pour lemon juice and ginger ale over fruit.
Serve over ice in punch bowl.
Garnish with mint leaves and fresh flowers. Makes about 15 four ounce servings.