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Photo: Mikkel Vang Photo by: Photo: Mikkel Vang

White Peach Floats

Real Simple JULY 2005

  • Yield: Makes 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 109.65mg
  • Calories: 420.47
  • Calories from fat: 18%
  • Carbohydrate: caloriesfromfatg
  • Cholesterol: 29.04mg
  • Fat: 8.25g
  • Fiber: 6.42g
  • Iron: 1.06mg
  • Protein: 5.97mg
  • Saturated fat: 4.56g
  • Sodium: 53.02mg

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White Peach Floats Recipe