Recipe courtesy of Gale Gand
Blueberry Peach Float
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 154
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 37
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 10
- Total: 32 min
- Prep: 15 min
- Inactive: 12 min
- Cook: 5 min
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
- 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.
- 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.