8 large White Peaches, diced
1 cup Granulated Sugar
1 bunch Anise Hyssop (herb), fresh
1 lime, juiced and zested
1 lime, sliced in wheels for garnish
1 bottle Prima Pavé Rosé Brut
Dice Peaches and chiffonade picked anise hyssop leaves (reserve flowers). In a large punch bowl, mix the diced peaches with sugar and lemon zest. Allow to macerate in the freezer covered for 20 minutes. Remove from the freezer, uncover, and add anise hyssop greens and lime juice. Mix well. Reserve chilled until use. When ready to serve, add 4 cups of ice and 1 bottle of Prima Pavé Rosé Brut and give a light stir. Garnish with sliced lime wheels, and purple anise hyssop flowers. Have a ladle and punch glasses at the ready!