Blueberry Peach Float

1. 1

   In a saucepan, bring to a boil the sugar, water, and vanilla bean.

2. 2

   Once it boils add the frozen peaches and lemon juice and let them sit in the hot syrup 5 minutes.

3. 3

   Remove the vanilla bean and puree the liquid.

4. 4

   Strain into a shallow pan and freeze overnight.

5. 5

   Scrape the next day and store in a container in the freezer until ready to serve the floats.

6. 6

   To serve the floats, place a spoonful of the scraped peach granita in a small juice glass.

7. 7

   Top with 6 or so fresh blueberries.

8. 8

   Pour tonic water over to cover and serve with a straw, cut the straw shorter, if needed, to fit the glass.

* Per serving · 4 servings · Values may vary.

No additional tips available.