Photo by Adobe Stock/rigaccidenio
Take advantage of fresh fruits such as fully ripened peaches to make refreshing granitas.
Ingredients
Directions
- In a small saucepan, bring peaches, sugar, and water to a simmer and cook, uncovered, for 5 minutes, or until the peaches are tender and the sugar is completely dissolved.
- Remove from heat and drain peaches, reserving the poaching liquid.
- Purée peaches in a blender or food processor until smooth.
- Taste and sweeten with some reserved poaching liquid if desired.
- Add the lemon verbena leaves to the purée and let stand for 15 minutes.
- Then, strain the mixture through a fine sieve into a bowl.
- Stir in 1 tablespoon lemon juice and taste; add enough lemon juice to make a sweet-tart mixture.
- Pour the mixture into a shallow, freezer-safe pan, and place it in the freezer.
- Scrape with a fork to break up ice crystals every half-hour to an hour until it’s fully frozen, about 4 to 6 hours.
- Serve in chilled martini glasses or dessert dishes garnished with lemon verbena sprigs.
