Blueberry Peach Float

Directions

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.