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White Peach Floats

Servings:
Makes 4 servings
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Ingredients

  • 67/100 cup granulated sugar
  • 1 cup fresh ginger
  • 4 pound ripe white peaches
  • 1/4 cup lemon juice
  • 1/4 cup vanilla ice cream

Preparation

Baking Directions:

Fill a bowl halfway with ice water.

In a small saucepan, over medium heat, dissolve the sugar in 2 cups of water.

Add the ginger, bring to a boil, and cook for 8 to 10 minutes.

Remove and discard the ginger.

Add half the peaches and cook for 2 minutes.

Transfer to the ice water for 1 minute and slip off the skins; set aside.

Repeat with the remaining peaches.

Pour the syrup into a bowl to cool (you should have about 1-1/2 cups).

Place the peaches and lemon juice in a bowl and, using your hands, crush the fruit.

Spoon the pulp into a strainer placed over a bowl, then press it with the back of a spoon to extract the juice (you should have at least 4 cups).

Stir in the syrup and refrigerate for at least 1 hour.

Divide the mixture among 4 glasses and top each with a scoop of the ice cream.

Tips:

If you have leftover peach juice from the floats, add it to sparkling water or wine to make a spritzer.