Dessertscookingwithjanica5.0
Peach Tea Float Recipe
Homemade peach sorbet ice cream scooped into delicious Southern sweet tea to make a refreshing ice cream float.
👥 4 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 4h🔥 Cook: 20 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●strainer
- ●pan
- ●saucepan
📝 Preparation Steps
1
Peach Sorbet
2
Dice peaches, leaving the peels on.
Fresh Peaches5 lbs
3
Add the diced peaches, lime juice, and corn syrup into the food processor. Puree until there are no large chunks.
Fresh Peaches5 lbsLime Juice3 Tsp
4
Strain into a large bowl through a fine mesh strainer. Add the salt to taste. Press plastic wrap against the surface and chill in the refrigerator until very cold (at least ⏱️ 3 hours).
5
Churn in your ice cream maker according to manufacturer's instructions. I use the kitchen aid ice cream attachment and churn for about ⏱️ 20 minutes. Transfer to an airtight freezer container (I use this container designed for ice cream), a bread pan with saran wrap also works in a pinch.) Freeze for ⏱️ 2-3 hours, until the desired consistency is reached.
6
Sweet Tea
7
Add the water to a small saucepan and bring to a boil over medium-high heat. Once it comes to a boil, remove from the heat and add the tea bags. Let steep ⏱️ 5 minutes, then remove the tea bags and discard.
Water4 CupsTea Bags5
8
Add the sugar and stir until completely dissolved. Put in a pitcher and add another 4 cups of water.
Water4 Cups
9
Refrigerate until chilled.
10
Peach Tea Float
11
Fill a pint glass or wide-mouth mason jar with 2-3 scoops of peach sorbet. Pour sweet tea over the top until the glass is almost full. Add a straw and enjoy immediately, preferably while swinging on a porch.
Nutrition Facts
calories
440 kcal
serving Size
1 serving
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