Sorry I’m a little late this week. I got distracted by gardening.
Trey has taken an interest in these plants too which is nice since it means he’s willing to help water.
No carnival peppers or sweet 100 tomatoes to speak of yet, but they are on their way. So, while we water and wait…and watch the plants grow multiple inches each night, we slather up the sunblock, blow up our floaties, and head to the pool.
Once they’re sufficiently exhausted and manageable, I pull them out of the pool with the promise of something delicious. It could be anything, really. But, today, I had a massive amount of awesomely ripe, sweet and juicy peaches. I don’t have an ice cream maker yet, so ice cream isn’t really an option…yet.
However, making a peach granita only requires a blending apparatus and a freezer, which is ideal for a simple summer treat.
When the peaches are ripe enough, you don’t even have to cook them, as so many recipes call for. According to Martha, you can go ahead and pop them into a blender or food processor with a little citrus water and sugar…and that is it for the mix.
Nice, right? I know. That’s why I made it.
Peaches are perfect as they are. I find it difficult to do much to them without missing that special something, which is why I love this recipe. It saves all that ambrosial raw peach lusciousness and simply beautifies it further.
A purely delicious cup of frosty peach heaven.
From: Martha Stewart Living, July 2010
- Serves 6 to 8
- 4 ripe peaches (about 1 1/2 pounds), peeled, halved, pitted, and coarsely chopped
- 1/2 cup water
- 1/4 cup sugar, plus more if needed
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon coarse salt
- 2 teaspoons finely chopped fresh basil (optional)
Puree peaches, water, sugar, lemon juice and coarse salt in food processor or blender. Add sugar to taste, if needed. Pour into an 8 x8 inch baking dish and freeze for two hours, raking with a fork every twenty minutes to evenly break up ice crystals. Top with fresh basil if desired.