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1
In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm).
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2
Add the citrus juices, spring water, and cranberry juice and bring to a boil.
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3
Simmer 10 minutes.
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4
Remove vanilla bean, star anise, cinnamon, and lemon balm and puree.
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5
Add the champagne then season with simple syrup, to taste.
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6
Chill for 1 hour before serving.
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7
In a small saucepan, over medium heat, stir until sugar is completely dissolved.
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8
Remove from heat and cool.
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9
Pour into a clean bottle and store in refrigerator.
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10
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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11
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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12
At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer.
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13
When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy.
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14
Put the sugar in another bowl.
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15
Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid.
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16
Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed.
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17
Working in batches, add the grapes to the sugar and shake them around to coat.
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18
Shake off any excess.
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19
Transfer to serving glasses and serve immediately.
