Recipe courtesy of Gale Gand

Blueberry Peach Float

  • Level: Easy
  • Total: 32 min
  • Prep: 15 min
  • Inactive: 12 min
  • Cook: 5 min
  • Yield: 8 servings
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Ingredients

1 cup sugar

2 cups water

1 vanilla bean, split

2 cups frozen peaches

1 tablespoon fresh lemon juice

1 pint blueberries

16 ounces tonic water

Directions

  1. In a saucepan, bring to a boil the sugar, water, and vanilla bean. Once it boils add the frozen peaches and lemon juice and let them sit in the hot syrup 5 minutes. Remove the vanilla bean and puree the liquid. Strain into a shallow pan and freeze overnight. Scrape the next day and store in a container in the freezer until ready to serve the floats.
  2. To serve the floats, place a spoonful of the scraped peach granita in a small juice glass. Top with 6 or so fresh blueberries. Pour tonic water over to cover and serve with a straw, cut the straw shorter, if needed, to fit the glass.

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