Ingredients
Equipment
Method
For the Sorbet
- Cut a shallow X in the bottom of each peach and set them aside. Bring a large pot of water to a boil, then take it off the heat. Immediately add the peaches and let stand for 2-3 minutes.1.4 kg (3 lbs) fresh peaches
- Transfer the peaches to an ice bath and leave them for a minute. Starting at the X, peel the peaches. Give them a dice and transfer them to a food processor.
- Add the sugar, lime juice, and salt, and blitz until smooth. Transfer the puree to an ice cream maker and churn for 30 minutes or until it resembles soft serve. Spoon the sorbet into a chilled loaf pan and smooth the surface. Cover and freeze for 3 hours or overnight.1 cup granulated sugar, 1 lime, ¼ tsp sea salt
For the Syrup
- To make the raspberry syrup, place the berries, water, sugar, and vanilla bean in a small saucepan. Bring the mixture to a boil, then reduce to a simmer. Let cook for 15 minutes. Take the syrup off the heat, remove the vanilla bean, and stir in the almond extract.2 cups fresh or frozen raspberries, 1 cup water, ⅓ cup granulated sugar, 1 vanilla bean, 1 tsp almond extract
- Pour the mixture through a fine mesh strainer and set the pulp to the side. ** Set aside to cool. Pour the cooled syrup into a carafe and chill until ready to use.
For the Floats
- When you’re ready to make the float, chill a couple of glasses in the freezer for 15 minutes.
- Pour 2 tablespoons of the raspberry syrup into each glass and add two scoops of the peach sorbet. Fill with sparkling water all the way to the top.sparkling water
- Top each glass with a crown of unsweetened (or sweetened) whipped cream, slivered almonds, and fresh raspberries. Serve immediately and enjoy!1 cup whipped cream, ¼ cup sliced almonds, Fresh raspberries
Notes
** I like to stir the remaining raspberry pulp into muffins or pancakes, or spoon it over waffles or yogurt.