- Wash limes, halve and cut into slices. Cut peaches in half and remove pits, then dice. Pare watermelon and cut into bite-sized cubes as well. Pick mint leaves from the stems.
- Put everything into a cocotte along with plenty of ice. Add peach liqueur, elderflower syrup and peach juice and mix with a large spoon. Pour in sparkling wine. Let stand for 10 minutes before serving.
1/2 bunch of fresh mint
around 1 kg / 2 lb. 3 oz. coarsely crushed ice
150 ml / 2/3 cup peach liqueur
100 ml / 7 tbsp. elderflower syrup
1 bottle sparkling wine (750 ml / 26.5 oz.)
250 ml peach juice