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  • Peach & Mint Granita

Peach & Mint Granita

Posted on Jan 14th, 2023
by Paul Hegeman
Categories:
  • Appetizer
  • Drinks & Cocktails
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

Paul Hegeman
4.92 from 46 votes
Print Recipe Pin Recipe
Cook Time 30 minutes mins
Freeze time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Drinks
Cuisine American, International
Servings 4 servings

Ingredients
 
 

  • 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

Peach and Mint Granita
Tried this recipe?Let us know how it was!

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.92 from 46 votes (46 ratings without comment)

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