Peach and Blueberry Floats
Source of Recipe
From "Short and Sweet" by Gale Gand and Julia Moskin
Recipe Introduction
"Summer in a glass. This is really refreshing, simple, and delicious. The only cooking you do involves making a simple pur�e of berries. We serve tiny floats with little scoops of ice cream as a treat before the full dessert course at Tru, using whatever summer fruits and berries are ripest that day. But the float makes a great dessert on its own or with cookies. Floats are a favorite quick trick of mine for a casual dessert: They are retro, charming, delicious, and light after a big meal. And *so* easy to put together: A float can be as simple as root beer and vanilla ice cream. If I do say so myself, my own Gale's Root Beer makes the best floats I've ever tasted."
List of Ingredients
◦ 1 cup (� pint) blueberries
◦ � cup sugar
◦ 1 large peach
◦ Peach ice cream, or another homemade or store-bought ice cream of your choice
◦ Sparkling water
◦ Straws, elbow if possible
Recipe
Set about 18 blueberries aside and place the remainder in a saucepan with the sugar and 2 tablespoons of water. Bring to a boil, then reduce the heat and simmer for 3 minutes. Mash the cooked berries in the pan with a rubber scraper and pass the blueberry pur�e through a strainer to remove the skins. Fold the whole berries into the pur�e and refrigerate until ready to serve. (The blueberry mixture can be kept refrigerated for up to 5 days.)
When ready to serve, cut half of the peach into small cubes and the other half into six wedges. Set out six small glasses (4 to 6 ounces each) and cut down the straws to 1 inch above the height of the glasses.
In each glass, place a spoonful of the blueberry mixture, a few cubes of fresh peach, and a small scoop of ice cream. Slowly fill the glasses with sparkling water. Slip one peach wedge onto the rim of each glass and stick in a straw. Serve immediately.
Makes 6 servings
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