Peach Melba Float Recipe

Cooking Directions

• STEP 1.In a blender, combine fresh peaches, raspberries, lemon juice, and sugar. Blend until smooth.
• STEP 2.Fill a tall glass halfway with the peach and raspberry puree.
• STEP 3.Add a scoop or two of vanilla ice cream on top of the puree.
• STEP 4.Repeat the layers of puree and ice cream until the glass is full.
• STEP 5.Garnish with fresh raspberries and a mint sprig, if desired.
• STEP 6.Serve immediately and enjoy!

Cooking Tips

• For a thicker float, use frozen peaches and raspberries instead of fresh.
• You can adjust the sweetness of the puree by adding more or less sugar, depending on your preference.
• Feel free to experiment with different flavors of ice cream, such as peach or raspberry, for a twist on the classic float.

Storage and Serving

• The Peach Melba Float is best served immediately after assembling.
• If you have any leftover puree, store it in an airtight container in the refrigerator for up to 2 days.
• To serve again, simply blend the puree until smooth and layer with ice cream as instructed.