Raspberry Peach Granita
Is it really Monday already? Weekend travel totally messes me up. We spent the weekend in Los Angeles for my best friend’s baby shower. We did a children’s storybook theme and it was super cute! I am going to share some photos this week for you guys because it is really an easy theme to do and makes for a great baby shower or children’s birthday party!
Today I am all about this fruity raspberry peach granita though. I told you that I wasn’t done with raspberry and peaches! This was actually my first attempt at making a granita. I was expecting it to be little icier, but it wasn’t getting as icy as I wanted it to be and then I ran out of patience because I am basically like a 5 year old. I realized the next day though that the temperature for our freezer had been accidentally turned down too low so I am totally blaming it on that! If you have never had a granita, it is sort of like a sorbet in that it does not contain any dairy. Just straight up fruit and sugar. If you don’t have an ice cream maker, the granita is the frozen treat for you as you don’t need one to make it! Plan to do it when you know you are going to be home for a few hours though as it will require you to stir the mixture every half hour or so.
Raspberry Peach Granita
For the simple syrup:
- 2/3 cup sugar
- 3/4 cup water
For the granita:
- 2 ripe peaches, peeled, pitted and sliced
- 3 cups fresh raspberries
- approx. 2/3 cup simple syrup (or to taste)
- 1/2 tbs. fresh lemon juice
- Stir together the water and sugar in a sauce pan. Heat over medium heat and bring to a boil, about 5 minutes. Remove from the heat and let cool completely.
- Add the sliced peaches and raspberries into a blender. Pour in the simple syrup*. Blend the mixture until smooth.
- Place a mesh sieve over a 8×8 baking dish. Pour the mixture through the sieve to remove the seeds and discard the solids. Stir in the lemon juice.
- Place the mixture into the freezer and let sit for about 1 hour. After an hour, remove the dish and stir with a fork (I recommend stirring around the edges and pushing the mixture towards the center as the edges will freeze first). Then every 30 minutes, continue to fluff the mixture with a fork until it is completely frozen (I do this 3-4 times). Serve or transfer into a freezer-safe container to store.
Feel free to adjust the amount of simple syrup to taste in this recipe. You can also try using agave nectar in place of sugar as a sweetener.