Blueberry Peach Float Printer-friendly
Serves: 8
Prep time: 15 minutes
Cook time: 5 minutes

1 cup sugar
2 cup water
1 vanilla bean, split
2 cups frozen peaches
1 tablespoon fresh lemon juice
1 pint blueberries
16 ounces tonic water

In a saucepan, bring to boil the sugar, water, and vanilla bean. Once it boils add the frozen peaches and lemon juice and let them sit in the hot syrup 5 minutes.  Remove the vanilla bean and puree the liquid.  Strain into a shallow pan and freeze overnight.  Scrape the next day and store in a container in the freezer until ready to serve the floats.

To serve the floats, place a spoonful of the scraped peach granita in a small juice glass.  Top with 6 or so fresh blueberries.  Pour tonic water over to cover and serve with a straw, cut the straw shorter, if needed, to fit the glass.