White Peach Floats

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

Ingredients

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.
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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