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Peach Granita




Source of Recipe


Good Housekeeping Magazine






List of Ingredients



• 1 cup sugar
  
• 1 3/4 pounds peaches or nectarines (about 5 medium), unpeeled, cut into wedges
  
• 2 tbl fresh lemon juice
  






Instructions



1. Prepare sugar syrup: In 1-quart saucepan, heat sugar and 1 1/4 cups water to boiling over high heat, stirring occasionally. Reduce heat to medium; cook, stirring, 1 minute, or until sugar dissolves completely. Transfer to small bowl to cool. In blender at medium speed, blend peach wedges until smooth; pour into medium-mesh sieve set over a medium bowl.
   
2. With spoon, press peach puree through sieve; you should have 3 cups puree. Into puree, stir lemon juice and syrup. Pour into 9-inch by 9-inch metal baking pan. Cover with foil or plastic wrap. Freeze 2 hours; stir with fork.
   
3. Freeze at least 3 hours longer, until fully frozen or overnight. To serve, let stand for 20 minutes at room temperature; with fork or spoon, scrape surface to create pebbly texture. Serve with biscotti if you like.