White Peach Floats

White Peach Floats
Mikkel Vang
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preparation
35
minutes
cooking
65
minutes
Serves 4

Ingredients

2/3
cup
granulated sugar
1
2-inch piece fresh ginger, roughly chopped
4
pounds
ripe white peaches, roughly chopped
juice of 1 lemon (about 1/4 cup)
4
scoops vanilla ice cream

Directions

  1. 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.
  2. Pour the syrup into a bowl to cool (you should have about 1½ 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.
  3. Divide the mixture among 4 glasses and top each with a scoop of the ice cream.

 

 

Susie Theodorou
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 18 %
  • Calcium 109.65 mg
  • Cholesterol 29.04 mg
  • Fat 8.25 g
  • Fiber 6.42 g
  • Iron 1.06 mg
  • Protein 5.97 mg
  • Sat Fat 4.56 g
  • Sodium 53.02 mg
What does this mean? See Nutrition 101.

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