Peach Float Recipes

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BLUEBERRY PEACH FLOAT

Provided by Food Network

Categories     dessert

Time 32m

Yield 8 servings

Number Of Ingredients 7



Blueberry Peach Float image

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.

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

JUST PEACHY FLOATS

Provided by Sandra Lee

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 6



Just Peachy Floats image

Steps:

  • To a tall glass, add 1 scoop of vanilla ice cream. Pour the schnapps or syrup over the ice cream. Fill the glass the rest of the way with club soda. Serve with a straw and spoon.

1 scoop vanilla ice cream
2 shots peach schnapps
Club soda or sparkling water
1 scoop vanilla ice cream
2 shots peach syrup (recommended: Torani)
Club soda or sparkling water

3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS

Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Dessert     Frozen Dessert     Ice Cream     Ginger     Peach     Summer

Yield 4 servings

Number Of Ingredients 3



3-Ingredient Ginger-Peach Ice Cream Floats image

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.

4 small peaches (about 1 pound)
4 cans ginger beer (6 cups), divided
1 pint vanilla ice cream

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