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.

Ingredients:

• 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)

Directions:

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.