Sunday, August 21, 2011

Rosie Makes A Refreshing Peach Granita.

With temperatures in the nineties,
Rosie is turning to refreshing ices to cool off.
Today, I'm making a peach granita
 with Georgia peaches brought back by Daughter Hawthorne. Peach Granita
3 ripe peaches
1/2 cup water
1/4 cup sugar
juice of 1 lemon
Peel, pit, and coarse chop peaches.
Make a simple syrup:
Mix water and sugar.
 Bring to a boil and reduce to a simmer until sugar is dissolved.
Puree peaches, simple syrup, lemon juice, and a pinch of salt.
 Transfer to an 8-inch square baking dish.
 Freeze for 3-4 hours,
scraping with a fork every 30 minutes to an hour.
If granita is leftover in freezer, let it thaw a bit,
 then rake it again before serving.
Mix the water and sugar.
Bring to a boil and simmer until sugar is completely dissolved.
Coarse-chop peaches.
Add simple syrup to peaches in a processor.
Add in lemon juice.
Process until smooth.

Pour into square 8-inch pan.
Here's the granita mixture after about 40 minutes.
Here it is an hour later.
Another 45 minutes.
And ready to serve.
I like to serve granitas in a pretty glass. They taste even better in a champagne flute.

Garnish with a few blueberries.
And beat the heat.

Deliciously and sluciously.


Anonymous said...

That sounds easy enough for me to attempt! Sure would help with this NOLA heat. Will let you know the results.

Rosie Hawthorne said...

Hi Mona,
Long time no talk.
I really liked this granita. Since peaches are more fibrous than the usual fruits used in granitas, this was a different texture. Smoother. Not as icy.
Let me know how yours turns out.
BTW, I've got more granitas coming up. For my September column on