Peach Granita



Peach Granita



Peaches! Peaches! Peaches! I lurve (aka love) me some peaches. Love ‘em. Too bad most of the time you find them in Norway (or really anywhere for that matter) they’re soaked in “heavy syrup”. Can I just ask you – what exactly is that heavy syrup anyway? Thick simple syrup? Probably not. And it’s certainly NOT honey either. My eating instincts (similar to Spiderman’s spidey-sense-ha ha ha, if only!) tell me it’s some a half-cocked version of something else, which was replaced by a high fructose sugar laden syrup in the 1970s. Yeah-NO! That’s just so last century and so not something to be thankful for! But have no fear - there is my way to enjoy peaches, especially in summer when you’re craving something sweet but not too sweet.
 I like to turn very ripe peaches into a simple peach granita and enjoy my peaches cold all summer long. Why? Well those of you in Norway know, peaches are usually sold in the can with said suspect syrup and even worse, only sold fresh for a very short period every summer in the local stores. Not such a bad thing when you think about it really - peaches are a summer fruit so at least what we get here in Norway is in season. 

In any case, enjoying peach granita allows me the chance to capture the ripeness of fresh summer peaches, without all of the syruped-ness of the canned varieties. Also, since peaches are commonly found in most of Stavanger’s “ethnic” stores, buying a kilo is usually cheaper than buying a container of ice cream.

Peach Granita

Ingredients

1 kilo very ripe peaches, outer skins removed and cut into quarters

2 tablespoons vanilla sugar

50-100 ml water

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2 pounds very ripe peaches, outer skins removed and cut into quarters

12 grams vanilla sugar

¼ to ½ cup waters

Directions

1 Place the peaches into a blender with enough water to blend into a smooth paste. You want the consistency to be thick, but smooth and silky.

2 Churn the peach paste in an ice cream machine as you would normal ice cream custard. When finished, place the finished churned mix into a wide and shallow container. Place the container in the freezer to harden for at least 4 hours before eating. 

If you don’t have an ice cream machine, place the paste into a wide and shallow container, then place the container in the freezer to harden. After 1- 1 ½ hours, scope the half-frozen mix into a blender and blend until smooth. Next, place the mix back into the freezer to harden for at least 4 hours before eating.

This post is for non-commercial, personal use only. Copyright ©2012 by Whitney @ Thanks For The Food.

                                                     

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