Peach Melba Sundae
From Ice Cream Sundae: 100 Greatest Fountain Formulas by Michael Turback
“To introduce a new sundae, a Florida soda fountain operator had circulars distributed around town offering the sundae free to every child under seven years of age who would come in and ask for it, using this sentence correctly: ‘I want to try Mr. Lester’s new Peach Melba.'” – The Bulletin of Pharmacy (1919)
1 scoop vanilla ice cream
½ peach, pitted and poached
3 ounces melba syrup*
Whipped cream
Sweet cracker
Into a wide sundae goblet put the peach half. Add vanilla ice cream. Cover with melba syrup. Top with whipped cream and serve with sweet cracker.
*Melba Syrup
Makes ½ cup
1 cup fresh raspberries
¼ cup sugar
Force raspberries through a sieve fine enough to hold back the seeds. Place into a sauce pan, add sugar and cook over moderate heat for 10 minutes, or long enough to make a heavy syrup. Serve cold.
This recipe originally appeared in our Summer 2012 issue. For another sundae recipe from this issue, click here!
