Peach Float Recipes

PEACH TEA FLOAT RECIPE

Steps:

• Peach Sorbet
• Dice peaches, leaving the peels on.
• Add the diced peaches, lime juice, and corn syrup into the food processor. Puree until there are no large chunks.
• Strain into a large bowl through a fine mesh strainer. Add the salt to taste. Press plastic wrap against the surface and chill in the refrigerator until very cold (at least 3 hours).
• Churn in your ice cream maker according to manufacturer's instructions. I use the kitchen aid ice cream maker attachment and churn for about 20 minutes. Transfer to an airtight freezer container (I like to use these, a bread pan with saran wrap also works in a pinch.) Freeze for 2-3 hours, until the desired consistency is reached.
• Sweet Tea
• Add the water to a small saucepan and bring to a boil over medium-high heat. Once it comes to a boil, remove from the heat and add the tea bags. Let steep 5 minutes, then remove the tea bags and discard.
• Add the sugar and stir until completely dissolved. Put in a pitcher and add another 4 cups of water.
• Refrigerate until chilled.
• Peach Tea Float
• Fill a pint glass or wide-mouth mason jar with 2-3 scoops of peach sorbet. Pour sweet tea over the top until the glass is almost full. Add a straw and enjoy immediately, preferably while swinging on a porch.

PEACH MELBA FLOAT

Steps:

• Slice the peaches and strawberries and place a couple of each in the bottom of 6 tall glasses
• Add a scoop of Häagen-Dazs Strawberries & Cream ice cream
• Repeat both layers and sprinkle with toasted almonds
• Top up with rosé champagne to serve

BLUEBERRY PEACH FLOAT

Steps:

• 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.

3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS

Steps:

• Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
• Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
• To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
• Do Ahead
• Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.

PEACH FLOAT

Steps:

• Enjoy!