Peach & Mint Granita

A dilemma I often face in the summer when I have friends over for BBQ is that their appetite starts to wane with all the food thrown at them. It may be my European origins that make me think overfeeding guests is the only way to feed them at all or it could be the heat of summer reducing their appetite.

Whatever the reason I have found a way to overcome it and it doesn’t involve me serving any less food, it involves spreading the food out over a longer period.

That is where this granita or any iced puree comes in handy. Serve a very small amount of it to your guests as a refresher between courses and not only will it spread the food over a longer period but it will give your guests a fresh palette with which to enjoy the next course.

Obviously in the hotter months it makes for a wonderful dessert as well.

Peach and Mint Granita

5 from 1 vote

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Cook Time 30 mins

Freeze time 2 hrs

Total Time 2 hrs 30 mins

Course Drinks

Cuisine American, International

Servings 4 servings

Ingredients

  

1x2x3x

• 4 peaches peeled, pitted
• 3 tablespoons Sugar
• 1/3 cup Water
• 14 mint leaves

Instructions

 

• Place the sugar and water in a saucepan put on medium heat for approx 5 minutes.
• Meanwhile slice the peaches into thin slices and ad to the saucepan and cook a further 1 minute, and remove from the heat.
• Pick the leaves off the stalks of mint and chop finely using a sharp knife to prevent bruising.
• Puree the peach and sugar mix in a blender or processor, once smooth pour into a relatively shallow freezer proof dish or tray, place in freezer and leave for 15 minutes, add the mint and stir with a fork.
• Replace to freezer and continue to scrape with fork every 30 minutes or so to ensure even crystals.
• I like to add a little peach schnapps in place of some of the water, (but I don’t cook the alcohol off, another trick for happier guests, sshh!).
• Serve in a martini glass as a dessert, or shot glasses as a palette cleanser.

Notes

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Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.