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Float: White Peach Float

Source of Recipe


Real Simple, July 2005






List of Ingredients



• 2/3 cup granulated sugar
  
• One 2-inch piece fresh ginger, roughly chopped
  
• 4 lbs. ripe white peaches, roughly chopped
  
• Juice of 1 lemon (about 1/4 cup)
  
• 4 scoops vanilla ice cream
  






Instructions



1. Fill a bowl halfway with ice water.
   
   
2. In a small saucepan over medium heat, dissolve the sugar in 2 cups of water. Add the ginger, bring to a boil, and cook for 8 to 10 minutes. Remove and discard the ginger. Add half of the peaches and cook for 2 minutes. Transfer to the ice water for 1 minute, and slip off the skins; set aside. Repeat with the remaining peaches. Pour the syrup into a bowl to cool (you should have about 1-1/2 cups).
   
   
3. Place the peaches and lemon juice in a bowl and, using your hands, crush the fruit. Spoon the pulp into a strainer placed over a bowl, then press it with the back of a spoon to extract the juice (you should have at least 4 cups). Stir in the syrup and refrigerate for at least 1 hour.
   
   Divide the mixture among 4 glasses, and top each with a scoop of the ice cream.
   
   Makes 4 servings.