Peach Granita
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 123.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1.6 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.0 g
- Protein: 0.7 g
View full nutritional breakdown of Peach Granita calories by ingredient
Introduction
A cool, refreshing, light summer dessert that packs a real flavor punch! A cool, refreshing, light summer dessert that packs a real flavor punch!Number of Servings: 8
Ingredients
-
1 cup dry white wine (such as Chardonnay)
1/2 cup sugar
Approx. 2 lbs peaches.
Juice of half a lemon
3 tbsps peach schnapps
Directions
Use any fruit that’s in season – switch out the liqueur to complement whatever flavor you’re going for, or you can leave it out all together.
1. To remove the skin from the peaches, bring a pot of water to a boil, and prepare a separate bowl half filled with ice water. Cut a shallow X into the top and bottom of each peach and boil for about a minute, then remove immediately to the bowl of ice water. This should loosen the skins enough that you will be able to easily peel them off with your fingers, using the X shaped cuts to start you off. Cut each skinless peach in half, remove the pit, and roughly chop into bite sized pieces.
2. In a saucepan, heat together the wine and sugar over medium to high heat until the sugar dissolves, about five minutes. Add the peaches and bring to a boil, then reduce the heat and simmer until the peaches are soft, about fifteen minutes. Remove from the heat, stir in the lemon juice and schnapps, and let cool.
3. Puree until smooth in a blender, working in batches if necessary or if the mixture is still warm. For sorbet, process in an ice cream maker according to its instructions. For granita, pour into a wide, shallow pan or bowl and place in the freezer. Stir the mixture with a fork every hour at first, then every half hour once it starts to set up, making sure to scrape up the sides and the bottom of the bowl. It should be frozen through in about four to six hours, and will hold its texture in the freezer for one to two days.
Makes eight 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RICKIEBETH.
1. To remove the skin from the peaches, bring a pot of water to a boil, and prepare a separate bowl half filled with ice water. Cut a shallow X into the top and bottom of each peach and boil for about a minute, then remove immediately to the bowl of ice water. This should loosen the skins enough that you will be able to easily peel them off with your fingers, using the X shaped cuts to start you off. Cut each skinless peach in half, remove the pit, and roughly chop into bite sized pieces.
2. In a saucepan, heat together the wine and sugar over medium to high heat until the sugar dissolves, about five minutes. Add the peaches and bring to a boil, then reduce the heat and simmer until the peaches are soft, about fifteen minutes. Remove from the heat, stir in the lemon juice and schnapps, and let cool.
3. Puree until smooth in a blender, working in batches if necessary or if the mixture is still warm. For sorbet, process in an ice cream maker according to its instructions. For granita, pour into a wide, shallow pan or bowl and place in the freezer. Stir the mixture with a fork every hour at first, then every half hour once it starts to set up, making sure to scrape up the sides and the bottom of the bowl. It should be frozen through in about four to six hours, and will hold its texture in the freezer for one to two days.
Makes eight 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RICKIEBETH.