Peaches are plentiful in Georgia and South Carolina in the summertime. So far this summer I have made peach blueberry crisp, peach popsicles, peach daiquiris, grilled peaches with coconut milk ice cream and now….. peach granita with my favorite fresh fruit. A lovely patient of ours….. Liz Luther gave our office a whole bushel of South Carolina peaches just for being her favorite dental team. She drives over an hour away to Johnston, SC from here in Augusta, GA several times per summer to buy these peaches. She insist that they are “the best” peaches in the area. The type of peach that Liz raves about is the “O’Henry” variety.
Well, Liz was correct. The O’Henry peach from Johnston, SC is now my favorite. These peaches were firm and not mushy at all, but very, very sweet. I decided that rather than making peach ice cream (traditionally Southern) that I wanted to do a granita…..or an Italian ice. Granita is a much lighter dessert and I try to stay away from dairy as much as possible. I looked around online and came across a Peach Granita recipe by Martha Stewart.
Martha’s recipe was lovely and just perfect except for the refined white sugar that she included. I simply replaced the sugar with light agave nectar and it turned out beautifully. This dessert was fabulous and it came together in no time. It was super quick and an easy peasy recipe for sure! If you can find some O’Henry peaches in your area…. I suggest you buy them and make this refreshing Peach Granita. If you can’t find O’Henry peaches…..buy any peach variety. This peach granita will be a fabulous light dessert for an end of the summer bar-b-cue. A sort of last Hoo-rah for yummy peaches until next summer. Enjoy! 🙂
|Peach Granita.....A Martha Stewart Recipe|| |
- 4-5 ripe peaches, peeled, pitted and coarsely chopped
- ½ cup of filtered water
- 3-4 Tbsp. of light agave nectar
- 1 Tbsp. of freshly squeezed lemon juice
- A pinch to ¼ tsp. of sea salt or Real Salt brand
- 1 Tbsp. of finely chopped fresh basil
- Place the chopped peaches, water, agave nectar, lemon juice and salt into a high speed blender.
- Blend the mixture until smooth, approximately 1 minute.
- Taste and add more agave if you prefer. (I used 3 Tbsp., but add more if you would like it sweeter)
- Pour the peach mixture into an 8 X 8 square baking dish.
- Place into the freezer and freeze for 3-4 hours....scraping with a fork every hour.
- The mixture should be light and fluffy.
- Place the granita in 4 small serving bowls and sprinkle with chopped basil.
- Serve immediately.