White Peach Floats
Serves 4| Hands-On Time: | Total Time:
- 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 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.
- Divide the mixture among 4 glasses and top each with a scoop of the ice cream.
- 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 .
If you have leftover peach juice from the floats, add it to sparkling water or wine to make a spritzer.