New recipes

Peach Granita

Peach Granita


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a small saucepan, combine the prosecco, sugar, juice of 1 lemon, mint, and salt. Bring to a simmer and cook just to melt the sugar, about 2 minutes. Remove from the heat and let cool.

When the prosecco syrup has cooled, put it in a blender with the peaches and remaining lemon juice. Purée until smooth.

Pour into a wide, shallow metal pan so the mixture comes about 1 inch up the sides. Put in the freezer.

Once ice crystals begin to form around the sides of the pan, about 1 hour, scrape the granita with a fork to incorporate the crystals back into the slush. Keep freezing and scraping every ½-1 hour until the granita is completely frozen in light, fluffy crystals.


Peach Granita

Whip up a sweet and refreshing beverage this summer for your 21 and over friends with our peach granita recipe.

What is granita? It’s a semi-frozen dessert beverage made with sugar, water and flavorings – think an adult slushy made with smooth, sweet tasting rum.

When gathering ingredients, be sure to use filtered or bottled water and keep the skin on your fresh peaches. We experimented with our peaches skinned, and discovered that the granita had a much more tangy sweet flavor with the skins left on.

If you’re not fully versed on chef lingo, then it’s a fun fact for you to know that combining the filtered water, peach slices (or any fruit) and sugar in a medium sauce pan is how you make simple syrup.

Common ingredients in traditional granita recipes include strawberries, coffee, mandarin oranges, lemon juice, almonds and even edible flowers like jasmine. It’s fun and inexpensive to experiment with different flavors because so few ingredients are required.

If you’re serving our peach granita recipe to guests, it’s easy to modify the amount of liquor and ice according to their preference. Don’t be afraid to start with smaller amounts of rum–you can always add additional more to individual beverages.

Did you know that the Arab culture is responsible for bringing “la granita” to Sicily? In the Middle Ages, the “nevaroli”, or snow-gatherers, had the task of harvesting the snow of Mount Etna. The nobility brought the mounds of ice to Sicily during the sizzling summer months, mixing it with the juice of the island’s lemons to make a perfect summer cocktail.


How to make peach granita at home:

Step 1 – Place the peaches, water, and lemon juice in a blender or food processor. Add some honey (or sugar) to taste, depending on how sweet the peaches are (I used three tablespoons honey). Blend until smooth.

Tip: Add a pinch of salt to enhance the natural sweetness of your fruit.

Step 2 & 3 – Pour peach mixture into a large baking dish suitable for freezing and place flat in the freezer. If possible, use a big metal pan to make sure the liquid is as spread out as possible – surface area is your friend here. This will speed up the freezing process.

Step 4 & 5 – Freeze for about 1/2 hour or until icy at the edges. Using a fork, scrape ice crystals from the edges. Stir the mixture well, breaking all icy chunks, and put back in the freezer.

Step 6 – Repeat every half hour for about 3 hours (exact time will depend on your freezer). Granita is ready when granular but still slushy. Scrape granita into glasses or small bowls and serve immediately (it melts quickly!)


Directions

In a small saucepan, combine the Prosecco, sugar, juice of 1 lemon, mint, and salt. Bring to a simmer and cook just to melt the sugar, about 2 minutes. Remove from heat and let cool.

When the Prosecco syrup has cooled, put it in a blender with the peaches and remaining lemon juice. Puree until smooth. Pour into a wide, shallow metal pan so the mixture comes about an inch up the sides. Put in the freezer. Once ice crystals begin to form around the sides of the pan, about an hour, scrape the granita with a fork to incorporate the crystals back into the slush. Keep freezing and scraping every half hour to an hour, until the granita is completely frozen in light, fluffy crystals.


Peach-Basil Granita

First, prepare a peach puree. In a large pot, bring four quarts water and salt salt to a boil. In the meantime, score the tops of one pound of peaches (about 12) and prepare a bowl of ice water.

Once the water is boiling, gently place the peaches into the pot for two minutes. Remove the peaches from the hot water and immediately plunge them into the ice water. Peel the skins—but do not discard. Remove the pits and place the peaches into blender to puree. Measure two cups and reserve. (Any extra puree can be frozen and stored for a later use.)

For the granita: In a saucepan, bring four cups water, sugar, basil, and reserved peach skins to a boil. Once boiling, remove from heat, pour the unstrained liquid into a bowl, and chill. Once cool, strain the skins and basil and add two cups of the peach puree. Stir to combine, and pour the mixture in a flat-bottomed pan that can be frozen.

Making the “snow:” Place the dish in the freezer and begin to let it set. Check the liquid every 30 minutes, and once the edges start to freeze, scrape and stir the crystallizing liquid with a fork. Return the pan to the freezer and let it set for another 30 minutes, then scrape and stir. (The object is to break up the ice crystals as the mixture freezes, otherwise it’ll turn into a block of ice.) Continue this process every half hour—then at shorter intervals once it’s halfway frozen—until the granita is completely frozen and resembles icy snow.

Serving and storing: Scoop some into a dish only when you are ready to serve it’ll melt quickly. (Chapman garnishes hers with fresh raspberries and a candied lemon slice.) Stored in an airtight container in the freezer, the granita will keep for roughly two months.


Peach-Basil Granita

First, prepare a peach puree. In a large pot, bring four quarts water and the salt to a boil. In the meantime, score the tops of one pound of peaches (about 12) and prepare a bowl of ice water.

Once the water is boiling, gently place the peaches into the pot for two minutes. Remove the peaches from the hot water and immediately plunge them into the ice water. Peel the skins—but do not discard. Remove the pits and place the peaches into blender to puree. Measure two cups and reserve. (Any extra puree can be frozen and stored for a later use.)

In a saucepan, bring four cups water, sugar, basil, and reserved peach skins to a boil. Once boiling, remove from heat, pour the unstrained liquid into a bowl, and chill. Once cool, strain the skins and basil and add two cups of the peach puree. Stir to combine, and pour the mixture in a flat-bottomed pan that can be frozen.

Place the dish in the freezer and begin to let it set. Check the liquid every 30 minutes, and once the edges start to freeze, scrape and stir the crystallizing liquid with a fork. Return the pan to the freezer and let it set for another 30 minutes, then scrape and stir. (The object is to break up the ice crystals as the mixture freezes, otherwise it’ll turn into a block of ice.) Continue this process every half hour—then at shorter intervals once it’s halfway frozen—until the granita is completely frozen and resembles icy snow.

Scoop some into a dish only when you are ready to serve it’ll melt quickly. Chapman garnishes hers with fresh raspberries and a candied lemon slice. Stored in an airtight container in the freezer, the granita will keep for roughly two months.


Peach Granita

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.


Peach Granita

This refreshing Granita uses our Peach White Balsamic Vinegar for outstanding flavor. Perfect summer treat!

Share This

Ingredients:

  • 2 C. water
  • 1 lb. ripe peaches, unpeeled
  • ⅓ C. sugar
  • 3 T. The Olive Tap’s Peach White Balsamic Vinegar
  • Drop of vanilla extract

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 Peach Balsamic Vinegar and vanilla, 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.


Ingredients

Blanch the peaches in boiling water for about 45 seconds. Rinse with cold water and gently remove the skin. Cut the peaches in half, remove the pits and dice.

Combine the diced peaches, powdered sugar, lemon juice and 1/2 cup of water in a blender or food processor. Blend until smooth. Transfer to a metal bowl and freeze for at least 3 hours. About halfway through freezing, begin scraping the mixture with a fork every 20 minutes. To serve, scoop the granita into serving dishes and garnish with fresh mint.


Fresh Peach Granita

My husband recently bought a box of peaches from Costco. It’s actually a lot for us to finish it off within few days. Few days it was outside the refrigerator. Seeing it’s getting shrunk I pitied it and kept it in the refrigerator. It was staying there for few more days. Whenever I open the refrigerator it gives me a humble look to use it up. I made this Mocktail.

But to use those lot of peaches, I chose to make Granita. I was thinking why I didn’t make it before. It tasted more refreshing for the burning heat here.


Watch the video: γρανιτα ροδακινο - peach sorbet - granita rodakino (July 2022).


Comments:

  1. Severn

    You are not right. I'm sure. I can prove it. Email me at PM, we will talk.

  2. Meztilabar

    I don't see the point in that.

  3. Brentley

    Between us, I advise you to try google.com

  4. Brazil

    good information

  5. Nisar

    beautifully done! Thanks to!!!



Write a message