White Peach Floats

White Peach Floats Recipe
Photo: Mikkel Vang


Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calcium 109.65 mg
Calories 420.47
Caloriesfromfat 18 %
Carbohydrate caloriesfromfat g
Cholesterol 29.04 mg
Fat 8.25 g
Fiber 6.42 g
Iron 1.06 mg
Protein 5.97 mg
Satfat 4.56 g
Sodium 53.02 mg


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


Fill a bowl halfway with ice water. 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 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). 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.

Tip: If you have leftover peach juice from the floats, add it to sparkling water or wine to make a spritzer.

Susie Theodorou,

Real Simple

July 2005
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