Description
An elegant twist on the classic French dessert that transforms Auguste Escoffier’s famous creation into a refreshing carbonated treat perfect for summer entertaining.
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 4
Ingredients
Scale
- 8 oz fresh peaches, peeled and diced (about 2 large peaches)
- 4 scoops vanilla ice cream (good quality with real vanilla)
- 4 oz raspberry sauce (homemade or quality jarred)
- 12 oz lemon-lime soda, ice-cold
- Whipped cream, for topping
- Fresh raspberries, for garnish
- Tall glasses for serving
Instructions
- Peel fresh peaches by scoring an X on the bottom, blanching in boiling water for 30 seconds, then transferring to ice water. Skins will slip off easily.
- Dice peaches into bite-sized pieces and divide equally into 4 serving glasses.
- Add a generous scoop of vanilla ice cream to each glass on top of the peaches.
- Warm raspberry sauce slightly (10 seconds in microwave) then drizzle 1 oz over the ice cream in each glass.
- Slowly pour 3 oz of ice-cold lemon-lime soda down the side of each glass to create fizzy effect.
- Top each float with a dollop of whipped cream and garnish with fresh raspberries.
- Serve immediately with both a straw and long spoon for the full experience!
Nutrition Information (Per Serving):
- Calories: 320
- Carbohydrates: 52g
- Protein: 5g
- Fat: 12g
- Fiber: 3g
- Sodium: 65mg
- Vitamin C: 20% DV (from peaches and raspberries)
- Calcium: 15% DV
Rich in vitamins A and C from fresh fruit, plus calcium from dairy.
Notes:
- Choose peaches that give slightly when pressed and smell fragrant
- Warm the raspberry sauce just slightly for easier drizzling
- Pour soda slowly to prevent excessive foaming
- Serve immediately—timing is everything with this dessert
- Fresh peaches make all the difference, but frozen work in a pinch
Storage Tips:
- Prep peaches ahead but assemble right before serving
- Leftover raspberry sauce keeps in the fridge for a week
- Don’t store assembled floats—they turn into soup
- Freeze extra raspberry sauce for up to 6 months
Serving Suggestions:
- Elegant dinner party: Serve in wine glasses with gold spoons
- Summer barbecue: Make tableside for entertainment
- Brunch special: Substitute champagne for soda (adults only)
- Kids’ version: Extra whipped cream and fun straws
Mix It Up (Recipe Variations):
- Adult Version: Add peach schnapps or champagne
- Berry Medley: Mix in strawberries and blueberries
- Lighter Option: Use frozen yogurt and sparkling water
- Winter Version: Use quality canned peaches and frozen raspberries
What Makes This Recipe Special:
This recipe honors the original Peach Melba created by Auguste Escoffier in 1892 for opera singer Nellie Melba, transforming the classic combination of peaches, raspberries, and vanilla into an interactive, carbonated experience. The traditional flavor harmony remains intact while the float format makes it accessible and fun for modern entertaining.