1. Plunge the peaches in boiling water for 1 minute. Rinse under cold water and pull off the skins. Cut each peach in half and pull out the pit. Puree the peaches in a blender or food processor: You should have 2 cups puree. Note: For a more rustic granita, puree the peaches with the skins on.
2. Combine the water and sugar in a nonreactive saucepan. Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Let the mixture cool to room temperature, then stir in the peach puree and lemon juice. Taste the mixture for sweetness, adding sugar as desired. Let the mixture cool to room temperature, then refrigerate it until cold.
3. Freeze the mixture in an ice-cream machine, following the manufacturer's instructions. For the best results, serve at once.
Wine Pairing(s)
Chateau d'Yquem Sauternes
Woodbridge Chardonnay
Ravenswood 'Old Hill' Zinfandel
BV Chardonnay
Seghesio 'Old Vine' Zinfandel
Buena Vista Sauvignon Blanc
Rutherford Grove 'Pestoni' Sauvignon Blanc
Wine Guerrilla 'Ponzo' Zinfandel
Montevina Zinfandel
Snoqualmie Chardonnay
Calories From Fat 4 Protein 1 Carbohydrates 41 Calories 164
Dietary Fiber 2 Calcium 11 Sodium 1 Vitamin A 555
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
