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
 salt
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.
Serve.
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.
Freeze.
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.

2 comments:

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

    ReplyDelete
  2. 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 www.outerbanksvoice.com

    ReplyDelete