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