Peach Granita Recipes
PEACH GRANITA
Looking for a cool, healthy treat? This icy dessert is full of fruit and little else.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Number Of Ingredients 6
Steps:
- Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil.
BELLINI GRANITA
The fizzy peach cocktail is transformed into an Italian iced dessert
Provided by Bill Granger
Categories Dessert
Time 10m
Yield Serves 2 (generously)
Number Of Ingredients 4
Steps:
- Whizz the peaches in a blender with the lemon zest and juice, Asti and sugar. Pour into a shallow dish and freeze for 4-5 hrs, or until firm.
- Scrape the mixture into flakes with a fork and serve with chunks of freshly cut peach.
Nutrition Facts : Calories 201 calories, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein
PEACH GRANITA WITH LEMON BASIL
From Laurie Alleman, the former pastry chef at Galileo, and the owner of the Swiss Bakery and Pastry Shop in Burke, Virginia . This recipe yields a bonus--the poached fruit can be used for garnish, in a salad or for anything else you like. The granita only uses the poaching liquid. You can also experiment with other herbs, even other fruit. Most all the time is cooling, chilling and freezing time.
Provided by Chef Kate
Categories Frozen Desserts
Time P1DT4h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Do not peel, but stone and quarter the peaches.
- Bring the water, wine and sugar to a boil; add the peaches and reduce heat to low. Simmer peaches until cooked through, about 10 minutes. Allow to cool to room temperature.
- Add the coarsely chopped basil. Cover and refrigerate over night.
- Strain out fruit and basil. Reserve peaches for another use.
- Add lemon juice to taste.
- Freeze in shallow pan, stirring every half hour until frozen.
Nutrition Facts : Calories 265.5, Fat 0.2, Sodium 4.4, Carbohydrate 60.8, Fiber 1.5, Sugar 58.7, Protein 0.9
BASIL GRANITA WITH PEACHES
The elegance of this clean, balanced combination of basil-flavored honeydew juice and sliced stone fruit belies its simplicity: The granita is essentially shave ice. Serve as an intermezzo or light dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add basil; cook until basil turns bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool, about 1 minute. Drain; pat dry.
- Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add basil. Reduce heat; simmer 5 minutes. Remove pan from heat; let cool completely.
- Puree the basil mixture in a blender, about 1 minute. Transfer to a large bowl. Stir in honeydew juice. Refrigerate, covered, 8 to 12 hours.
- Using the back of a spoon, press basil mixture through a fine sieve into a nonreactive bowl. Stir in lemon juice and salt. Transfer to an 8-inch square nonreactive baking dish, and place in freezer. Rake with a fork every 30 minutes until mixture is completely frozen, about 3 hours.
- Arrange peaches on 6 chilled serving plates, dividing evenly; top with granita. Garnish with basil sprigs and flowers.
PEACH ICE TEA GRANITA
A budget beater light summery refreshing dessert from Recipe+ Have not including freezing time. TOP TIP - heat the tea mixture only until sugar dissolves, so it cools more quickly. You can use any metal pan to freeze the mixture, as long as the liquid is no more than 5cm deep. DIY IDEAS - Use any ice tea flavour. You can use fresh peaches instead of canned. It is best to make granita within 2 days of serving and flake just before serving.
Provided by ImPat
Categories Frozen Desserts
Time 12m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine tea and sugar in a medium saucepan over low heat and cook and stir for 2 minutes or until sugar dissolves.
- Pour tea mixture into a 23cm (base measurement) square cake pan and cool and then freeze for 6 hours or until firm.
- Spoon peaches into serving bowls - use a fork and scrape granita into flakes and spoon over peaches and serve at once.
Nutrition Facts : Calories 159.7, Sodium 45.2, Carbohydrate 42.1, Fiber 1.8, Sugar 36.3, Protein 0.9
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- Place peaches, water and lemon juice in a blender or food processor. Add honey (or sugar) to taste, depending on how sweet the peaches are (I used three tablespoons honey). Blend until smooth.
- Pour peach mixture into a large baking dish suitable for freezing and place flat in the freezer. If possible, use a big (to make sure the liquid is as spread out as possible) + metal pan. This will speed up the freezing process.
- Freeze for about 1/2 hour or until icy at the edges. Using a fork, scrape ice crystals from the edges. Stir mixture well, breaking all icy chunks, and put back in the freezer.
- Repeat every half hour for about 3 hours (exact time will depend on your freezer). Granita is ready when granular but still slushy (see step #6 above)
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