Serves 4

Notes

Granita, the Italian version of sorbet and a Sicilian favorite, is a semi-frozen slushy made from sugar, water and various flavors. It is granular in texture, easy to make and quite refreshing after a good meal. Italians prefer fruit or a granita after a meal, rather than a complex dessert. Granita can be made of any deliciously ripe fruit.

Ingredients

  • 2 cups water
  • 1 pound unpeeled ripe peaches
  • 1/3 cup sugar
  • 2 tablespoons fresh lemon juice
  • Mint leaves for garnish
La Cucina di Lidia (Softcover)

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La Cucina di Lidia (Softcover)

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Directions

Bring the water to a boil in a medium saucepan. Add the peaches and sugar, and simmer gently 30 minutes. Allow the peaches to cool thoroughly in the liquid, and pass the contents of the pan through a fine-mesh strainer, scraping the solids to extract as much pulp as possible. Add the lemon juice and vanilla extract, and freeze 45 minutes to 1 hour, scraping the ice crystals that form around the edges into the center every 10 minutes with a spatula. The mixture should be of an even, grainy consistency when ready. To serve, scoop the granita into chilled serving glasses and garnish with mint leaves. 

 

 

La Cucina di Lidia (Softcover)

Cookbook

La Cucina di Lidia (Softcover)

buy now