Blueberry Peach Float
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a saucepan, bring to a boil the sugar, water, and vanilla bean
2
Once it boils add the frozen peaches and lemon juice and let them sit in the hot syrup 5 minutes
3
Remove the vanilla bean and puree the liquid
4
Strain into a shallow pan and freeze overnight
5
Scrape the next day and store in a container in the freezer until ready to serve the floats
6
To serve the floats, place a spoonful of the scraped peach granita in a small juice glass
7
Top with 6 or so fresh blueberries
8
Pour tonic water over to cover and serve with a straw, cut the straw shorter, if needed, to fit the glass