White peach granita -
Ingredients (for two)?
- 1 large white peach
- 1 lemon or lime
- 1 orange
- 2 teaspoons of granulated sugar
- Some sweet champagne or rosé (optional)
Roll the lime or lemon while pressing it down with your palm first before cutting in half. This will help drawing out even more juice. Squeeze 1/2 of the lemon juice into a blender. Also squeeze one orange juice into the blender. You can substitute the orange juice with champagne or rosé for a more adult fancy treat.
Peel the skin off the peach, remove the pit, and slice the remaining. Add 1/2 of the peach slices along with about 2 teaspoons of granulated sugar into the blender. Taste the mixture and see if more sugar or acidity is needed. Blend till smooth and slightly frothy.
Pour the mixture to a bowl, cover with foil, and transfer to the freezer. Wait for at least 30 minutes or till the mixture has been set slightly. Take a fork and gently scrape the surface. Put the bowl back to the freezer and repeat the steps till all the mixture has been scraped, resulting in texture similar to thin icy flakes. Don't let it sit in the freezer for too long, otherwise you might end up with a chunk of tough ice too hard to be scraped, even with a metal fork.
Meanwhile, remove the meaty part from the orange peel, basically we are trying to "empty" the orange here. If you used an orange for this recipe, then just take the one that has been halved and juiced. Use a spoon and run through the edges between the orange pulps and white colored peels. The meaty part should be removed fairy easy with some force.
Once the granita is ready, scoop them into the orange peel container and garnish with some lemon zest.
I also served the granita with some slightly torched peach slices. It should look much better if the peaches weren't so rugged looking, clumsy me.
Happy summer time!
Other granita recipe:
Dragon Well tea with coconut milk granita