I’m back & a Peachberry Granita

Frozen Raspberry Peachy Granita (blueberries as pretty prop)

I know I spent the past 2 months in the basement of a yoga studio, but all of a sudden I am witnessing plaid shirts and sweaters in clothing store windows?

When did Summer go straight to Winter? My thoughts?

“Dear clothing people, can a girl please wear her favorite sundress and/or at least white before you push me into Winter? Thanks.

Anyway, back to the food part of this equation. Nothing says summer like peaches, juicy (like drip down your face juicy) peaches that are so fragrant that they fill your kitchen up with a sweet aroma as you slice one in half. In fact, if I could bottle up that scent and take a bath in it, I think I would.

Juicy!

Lately I’ve been on a cold drink and frozen treat kick and I had memories of a frozen dessert like drink that kept me buzzing for hours while in Italy. It was a coffee flavored granita. Think snow cone like texture, but way better, and healthier.

I decided that since I’m not in Italy (darn it) it would be at least fun to make an attempt at something similar, but fruity and cool.

Oh, and by the way, 2 + months of yoga and I’m cool as a cucumber, or cool as a granita? And a bit more gumby like, but as yogi’s know, there is no pressure on yourself to be the most flexible, or be able to do every single pose, it’s about the “journey” and the “process.”

Do I dare say, “OM?”

Okay, back to the yumminess of frozen fruit with a lil bit of booze.

Feel free to discard the peach schnapps.

RECIPE

Peachberry Granita

*See NOTE at end.

Serves: 1 if you’re a piggy but really 4

Equipment:

Blender

Ingredients:

  • 1 cup frozen raspberries (or fresh)
  • 3 peaches, fresh, sliced into bite size pieces
  • 1/2 cup simple syrup*
  • 2-3 Tablespoons peach schnapps
  • juice of 1/2 a lemon

Method to my Madness:

Combine simple syrup, raspberries and peaches in a saucepan and bring to a boil over medium heat and simmer for about 15 minutes. Add the peach schnapps (optional) and lemon juice, stir to combine.

Allow to cool at room temperature (or if you’re not patient like me, stick it in the fridge for about 10 minutes). Place the mixture in a blender and puree.

Pour pureed mixture into a small container (I used an 8 x 8 glass baking dish). Stick in the freezer and wait for about an hour and take a fork to it (literally) and scrape it up a bit so that it doesn’t freeze into a solid lump. Every hour or so do the same thing for about 6 hours. Or again, like me, since you’re excited about this treat you only wait 4 hours and eat it right up.

NOTE: *Simple Syrup: You can make your own by combining 1 cup of water and 1 cup of sugar, stir in a saucepan and bring to a boil until sugar dissolves.

Suggestions:

  • Traditionally granitas can be made as coffee flavored. I’m pretty sure I’ll be trying out a blueberry, mango, and lemon flavor on my own.
  • Serve it over a bowl of fresh berries (as I did) for more healthy stuff and to really fill you up on fiber from the fresh fruit.
  • Play around with the amount of sugar, fruit, etc. My hubs said it needed more sugar, I didn’t agree.
  • Serve it in a cute dish, I mean isn’t that part of the fun?
ENJOY!
-Jen

Have you made a granita before? Any tips or suggestions you have feel free to share! 

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15 thoughts on “I’m back & a Peachberry Granita

  1. Count me in with the “Happy to have you back” crowd :-). This ganita looks fabulous! Oh, and it definitely drives me crazy to see flannelmshirts and sweaters in the stores right now!

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