Peach Granita Food

PEACH GRANITA

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.

PEACH-ORANGE SHERRY GRANITAS

Steps:

• Bring the sugar, 1/2 cup water and the orange and lemon zest to a simmer in a saucepan, stirring until the sugar dissolves. Let cool, then strain into a blender. Add the peaches and orange and lemon juice. Blend until very smooth.
• Pour into a 9-by-13-inch baking dish and stir in the sherry. Freeze until beginning to harden, 2 to 3 hours, then scrape with a fork. Continue to freeze, scraping occasionally, until frozen, about 3 more hours. Serve garnished with peach and/or orange slices.

PEACH GRANITA WITH LEMON BASIL

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.

SPIKED PEACH LIMEADE GRANITA

Steps:

• Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; summer for 5 minutes. Cool and discard mint.
• Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 9x13 inch baking dish. Combine remaining peach mixture, juice and rum in blender; process until smooth. Add to baking dish.
• Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.

PEACH ICE TEA GRANITA

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.

BELLINI GRANITA

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.

SPIKED PEACH LIMEADE GRANITA

Steps:

• Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.
• Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9-inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish.
• Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.