When our farmer has the world-best peaches, I purchase a lot. They only have them once or twice during the summer. I admit, I preorder them, so I’m sure to get some, as we are not those early birds on the market.
2 kilograms are waiting in our fridge from the last weekend, from which I will make jam today. I made different things from the first batch, but the last 3 peaches were turned in this refreshing granita.
Which is just the right thing for this temperatures! Just a few days ago I was happy to get some late season strawberries and so I could make this delicious strawberry liquor, which I forgot to make this spring. And from the rest I will make another mouth-watering granita!
The great thing about granita is, that you don’t need an ice cream maker and no elaborate ice cream base with eggs. An everyman-recipe it is.
One year ago: purple Rice Pudding
Two years ago: Couscous-Avocado-Salad
Three years ago: Quails, warm and cold
adapted from Kleiner Kuriositätenladen
60 g sugar
150 ml water
300 g peaches
200 ml dry white whine
2 sprigs rosemary, leaves removed and finely chopped
Place a shallow pan in the fridge (some freezing plastic ware or a loaf pan, just what you have on hand).
Cook the sugar with the water in a small pot, until the sugar has dissolved completely.
Peel the peaches. The best way is to cut an X in the skin on the bottom of the peaches, place them in a large bowl and pour boiling water over them. Let them rest for 1 minute. Drain the peaches and rinse them with cold water. The skin can now easily be removed with a small knife.
Quarter the peaches and remove the pits.
Purée the peaches with the sugar syrup. Add the chopped rosemary, as well as the white wine.
Place the granita in the pre-frozen pan and freeze it for 2 hours. Stir with a fork. Freeze again for 30 minutes, then stir again with a fork. Make this 3 times more. Freeze thoroughly, overnight is best.
You can shorten this with an ice cream churner. But you have to freeze the granita thoroughly in the end, best over night.
Before serving: let the granita thaw shortly (!) and stir with a fork, serve immediately.