Peach Basil Granita
Peach Basil Granita sounds much fancier than it is, I assure you. In fact, the first time I made a granita was a couple weeks ago when it was super hot, I had some of the last very ripe local strawberries and little time or desire to make (or yikes, bake) something out of them. I stumbled upon a recipe for Strawberry Granita on The Almond Eater and I was first amazed at how easy it was and then 5 minutes later, thrilled that my strawberry granita was in the freezer doing it’s thing and the berries had been saved from a soggy demise. Pictured below, proof of how simple this is, are the ingredients for this granita: peaches, lime juice, basil, water.
Peaches are very ripe and juicy right now, so this is a perfect use for them. Did you ever try to make a “simple” grilled peach dessert and the peaches are so ripe that they are mangled by the time you get the pits out of them? So frustrating! Well no worries here, just throw those mangled peaches right into the food processor (or blender) because they’re going to get pulverized.
I was tempted to make this granita with mint instead of basil, because I’ve been putting mint in EVERYTHING, so I grabbed my daughter on her way out the door and made her do a taste test with me. (I know, it’s not easy being Ali. I am a real ball-buster) We both agreed that the basil with the peach was MAGIC and naturally intensifies the peach flavor. However, the peaches with mint would also be very refreshing and might make it’s way into some popsicles later. (This recipe would be perfect for pouring into popsicle molds, see method here.)
One detail that I missed when I first made granita was that I used a spoon rather than a fork to scrape the ice for serving. (Sometimes I assume something is so easy that I just look at pictures and don’t read instructions. Know anyone like that?) I assure you, the spoon is much more difficult and doesn’t result in the fluffy ice that you see here. A fork is definitely an essential scraping tool so I made sure to picture it here, in case you are like me!
The other thing that sold me on this dessert is the idea of topping ice-cream with it. I love the fruity and creamy combination, and this Peach Basil Granita on vanilla ice-cream is summery peaches and cream heaven. Think Rita’s Gelati and then just forget about it because this is infinitely better.
- 5 ripe peaches, cut in half and pits removed
- Juice of one lime
- 4 Basil leaves
- 1/4 cup cold water
- Place all ingredients in a food processor or blender. Blend until combined.
- Pour blended fruit mixture into an 8X8 inch baking pan. Freeze until firm, 4-6 hours or overnight.
- To serve, remove pan from freezer and use a fork to scrape the mixture into shaved ice.
- Spoon into a glass, or serve over ice-cream.