Description
Ingredients
Scale
- 4 ripe peaches, peeled, pitted, and diced
- 3/4 cup dry rosé wine (chilled recommended)
- 3 tablespoons granulated sugar (or adjust to taste)
- Optional Garnish: Fresh mint sprig or small peach slice
Instructions
- Prepare Peaches: Peel, pit, and dice the ripe peaches.
- Blend Mixture: Combine the diced peaches, rosé wine, and granulated sugar in a blender. Blend on high speed until the mixture is completely smooth.
- Freeze (Initial): Pour the blended mixture into an 8×8-inch glass baking dish (or any similar shallow freezer-safe dish). Cover the dish tightly with plastic wrap. Place in the freezer.
- Freeze and Scrape: Freeze for at least 8 hours, or preferably overnight, until completely solid.
- Create Granita: Once fully frozen, remove the dish from the freezer. Use a sturdy fork to scrape the surface of the frozen mixture, creating light, fluffy ice crystals or “slush.” Continue scraping until the entire mixture has been flaked.
- Serve: Scoop the granita into chilled glasses or bowls. Serve immediately. Garnish with a fresh mint sprig or a small peach slice, if desired.
Notes
- Peaches: Use ripe, sweet peaches for the best flavor. Fresh peaches are ideal. If using frozen peaches, you may need slightly less initial freezing time before scraping, or you can blend them directly if your blender is powerful enough (the texture might be slightly different than traditional granita method).
- Rosé Wine: A dry rosé is recommended to balance the sweetness of the peaches and sugar.
- Sweetness: Adjust the amount of sugar based on the sweetness of your peaches and your personal preference. You can also substitute honey or agave nectar.
- Freezing Vessel: A shallow dish (like an 8×8 glass pan) allows the mixture to freeze more evenly and makes scraping easier.
- Scraping: Scraping the frozen mixture is what creates the characteristic light, icy texture of a granita. If it becomes too hard to scrape, let it sit at room temperature for a few minutes to soften slightly.
- Storage: Leftover granita can be stored covered in the freezer for up to a week, though it may become very hard. Re-scrape before serving if needed.