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White Peach Floats

White Peach Floats
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 420.47Calories From Fat 18%
  • Calcium 109.65mg
  • Cholesterol 29.04mg
  • Fat 8.25g
  • Fiber 6.42g
  • Iron 1.06mg
  • Protein 5.97mg
  • Sat Fat 4.56g
  • Sodium 53.02mg
What does this mean? See Nutrition 101 .

Quick Tip

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.