Peach Granita Recipe

Use seasonal peaches to cool down with this refreshing summer recipe.

Peach granita uses seasonal fruit in an easy-to-make shaved ice dessert.

Peach Granita

Peach granita uses seasonal fruit in an easy-to-make shaved ice dessert.

Photo by: Photo by Mick Telkamp

Photo by Mick Telkamp

Peach granita uses seasonal fruit in an easy-to-make shaved ice dessert.

Not quite sorbet, snow cone or Italian ice, granita makes a fancy-sounding dessert out of ice flakes scraped from flavored ice.  Its origins lie in Sicily, where everything from coffee to lemons and mint were used to add flavor to this simple dish, but today you might find refreshing summer fruits like watermelon, strawberries or blueberries frozen to flaky perfection to cool off on a hot summer day.  When they’re in season, summer peaches with a hint of lime are the perfect combination for this fun-to-make summer treat.

Granita sounds elegant, and indeed it can be served that way to end a fancy meal or while enjoying a sunset on the lanai, but it’s also a kid-friendly cooler that uses fresh fruit instead of the dyes and artificial flavors found in many of the ice pops kids clamor for on hot days. As an added perk, granita is fun to make for kids and adults alike. Make room in the freezer, grab your scraping fork and let’s get started! 

Granita is easy, but takes a little time and requires occasional attention. But since it involves sticking your head in the freezer every half hour or so on a hot day, you’re likely to find plenty of willing volunteers. Once it’s finished, we can all retire to the veranda to share this delicious summer dessert in the style to which we are accustomed. And then perhaps a quick jaunt through the sprinkler.

Peach granita

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 pounds peaches, pitted and chopped (about 6 peaches)
  • Juice 1/2 lime

To make a simple syrup, combine sugar and water in a pot and bring to boil for one minute.

Remove simple syrup from heat and allow to cool.

Combine simple syrup, peaches and lime juice in blender and puree.

Pour puree through a strainer and place in a 9”x13” non-stick metal baking pan.

Place in freezer.

After an hour, use a fork to scrape down frozen edges and stir.

After an additional 30 minutes, scrape and stir and repeat every 30 minutes for another 90 minutes, making sure to leave it as loose ice crystals before returning to freezer.

Cover and leave in freezer until ready to serve.

To serve, scrape granita flakes into bowls or stemmed glasses.

Garnish each serving with a peach slice.

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