- Difficulty: Easy
- Servings: 6 to 8
- Nutritional Info Per Serving: (1/8 of recipe) 131 calories | 0g fat | 0g saturated fat | 32g carbs | 1g fiber | 29g sugar | 1g protein | 0mg cholesterol | 1mg sodium
- Total Time: 5 hours 25 minutes
- Active Time: 25 minutes
Granitas are a simple make-ahead dessert that's incredibly refreshing. With just fruit, sugar, and water you get a bright, icy treathere, a splash of Manzanilla sherry adds depth without masking the fresh peach and citrus flavors.
Ingredients
- 3/4 cup granulated sugar
- 4 wide strips of orange peel, plus 2 tablespoons orange juice
- 2 wide strips of lemon peel, plus 2 tablespoons lemon juice
- 1 1/2 pounds peaches, pitted and chopped (about 4 cups)
- 1/3 cup Manzanilla sherry
- Peach and/or orange wedges, for serving
Instructions
- In a small saucepan, combine the sugar, 1/2 cup water, and the orange and lemon peels. Warm over medium heat, stirring until the sugar dissolves. Remove from heat and let cool completely, then strain the citrus-infused syrup into a blender.
- Add the chopped peaches and both citrus juices to the blender with the cooled syrup. Blend until very smooth.
- Pour the blended mixture into a 9x13-inch baking dish and stir in the sherry. Freeze 2 to 3 hours, until edges begin to harden; then scrape with a fork to form ice crystals.
- Return the dish to the freezer and continue scraping with a fork every so often until the granita is light, icy, and fully frozen, about 3 more hours.
- Spoon into bowls or glasses and garnish with peach or orange slices before serving.
Photograph by Ralph Smith
