Blueberry Peach Float Printer-friendly
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.