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Peach and Blueberry Floats

Source of Recipe

From "Short and Sweet" by Gale Gand and Julia Moskin


Recipe Introduction

"Summer in a glass. This is really refreshing, simple, and delicious. The only cooking you do involves making a simple purée of berries. We serve tiny floats with little scoops of ice cream as a treat before the full dessert course at Tru, using whatever summer fruits and berries are ripest that day. But the float makes a great dessert on its own or with cookies. Floats are a favorite quick trick of mine for a casual dessert: They are retro, charming, delicious, and light after a big meal. And *so* easy to put together: A float can be as simple as root beer and vanilla ice cream. If I do say so myself, my own Gale's Root Beer makes the best floats I've ever tasted."

List of Ingredients

â—¦ 1 cup (½ pint) blueberries
â—¦ ¼ cup sugar
â—¦ 1 large peach
â—¦ Peach ice cream, or another homemade or store-bought ice cream of your choice
â—¦ Sparkling water
â—¦ Straws, elbow if possible


Recipe

Set about 18 blueberries aside and place the remainder in a saucepan with the sugar and 2 tablespoons of water. Bring to a boil, then reduce the heat and simmer for 3 minutes. Mash the cooked berries in the pan with a rubber scraper and pass the blueberry purée through a strainer to remove the skins. Fold the whole berries into the purée and refrigerate until ready to serve. (The blueberry mixture can be kept refrigerated for up to 5 days.)

When ready to serve, cut half of the peach into small cubes and the other half into six wedges. Set out six small glasses (4 to 6 ounces each) and cut down the straws to 1 inch above the height of the glasses.

In each glass, place a spoonful of the blueberry mixture, a few cubes of fresh peach, and a small scoop of ice cream. Slowly fill the glasses with sparkling water. Slip one peach wedge onto the rim of each glass and stick in a straw. Serve immediately.

Makes 6 servings