Five-Ingredient Peach & Champagne Granita

Peach & Champagne Granita | Blue Apron

Here’s the thing about granitas: you might recognize them as slushies or slurpees or shave ice. The nuances are small, but the most important thing to know about the granitas we make is not that they’re slushy or bright but that they make use of the freshest ingredients–in this case, delightfully ripe summer peaches.

The process for making granita is more or less the same, whether you’re starting with coffee or fruit. Here, we take peaches, Champagne, amaretto, and simple syrup made from sugar and combine them.

Peach & Champagne Granita | Blue Apron

We dissolve the sugar into simple syrup, dissolving the grains so the final texture is smooth, not gritty.

Peach & Champagne Granita | Blue Apron

That’s blended into a fruity, frothy mix:

Peach & Champagne Granita | Blue Apron

We pour the mixture into a flat, wide pan and stick that in the freezer. Because there’s booze, which has a very low freezing point, in there, you don’t need to scrape the pan every half hour as you do with coffee granita.Peach & Champagne Granita | Blue Apron

By the time the granita emerges several hours later, it’ll be easy to scrape the ice into individual ice crystals. Scrape as much as you want (it’s kind of fun!). That’s the whole entire process–yes, you need a little time, but you don’t have to do much, turn the oven on, or get a lot of dishes dirty.Peach & Champagne Granita | Blue Apron

If you’d like, you can turn this into a frosty cocktail by topping off the “slush” with peach schnapps or more champagne. You can also add mint or basil to the puree or as a garnish for an herbal note that complements the peachy flavor.Peach & Champagne Granita | Blue Apron

Get the whole recipe below.

Peach Champagne Granita

INGREDIENTS
½ cup water
¾ cup sugar
1 teaspoon amaretto
3 ripe peaches, halved and pitted
1/2 of a 750ml bottle Champagne or other sparkling wine

First, make the simple syrup and let cool to room temperature. Place the simple syrup, the peaches, and amaretto in the blender and puree until smooth. Add the Champagne. Pour the mixture into an 8-inch square pan and place flat in the freezer. Freeze until frozen through, 4 hours or overnight. Scrape a fork through to create crystals, then spoon into small serving bowls. Eat immediately.

Want dinner before dessert?

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