Rosie is turning to refreshing ices to cool off.
Today, I'm making a peach granita
with Georgia peaches brought back by Daughter Hawthorne.
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.
That sounds easy enough for me to attempt! Sure would help with this NOLA heat. Will let you know the results.
ReplyDeleteMona
Hi Mona,
ReplyDeleteLong 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