White Peach Floats

Photo by Mikkel Vang
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 420.47 calories
    • Calories 18 calories from fat
    • Fat 8.25 g
    • Sat Fat 4.56 g
    • Cholesterol 29.04 mg
    • Sodium 53.02 mg
    • Protein 5.97 mg
    • Fiber 6.42 g
    • Iron 1.06 mg
    • Calcium 109.65 mg


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


  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.