I am always trying to find ways to use peaches during the summer months. Whether it be grilled, a vegan peach cobbler, or on this occasion granita. At the near by farmers market, I can always find a plentiful amount of fresh, local peaches to take advantage of in the few months that the are in season. As well, living in San Diego, I have a mint plant that grows like a weed in my backyard. This fresh, icy treat will naturally satisfy your sweet tooth on a hot summer day.
- 4 ripe peaches (1 1/2 pounds) peeled, halved, pitted, coarsely chopped
- 1/2 cup of water
- 1/4 cup of organic pure cane sugar
- 1 tablespoon of fresh lemon juice
- 1/4 teaspoon of salt
- 2 teaspoons of finely chopped mint (optional)
Puree the peaches, water, sugar, lemon juice, and salt in a blender. Transfer the mixture into 8 inch square baking dish. Freeze for 2 1/2 hours scraping with a fork every hour (should be icy and fluffy). Stir in mint.
Quick Tip: If you plan on keep the granita over a course of time, be sure to re-scrape the granita at least once a day.
*Image courtesy Flickr creative commons.