Minty Peach Granita

minty peach granitas

Minty Peach Granita! I made a series of granitas for the 2018 July issue of Feast Magazine.

Ice cream, popsicles, and snow cones are all essential summer treats, yet the most refreshing and easy-to-assemble might be a granita. The Italian dessert is made by puréeing ingredients (usually fresh fruit, herbs and spices) in a blender until smooth, and then evenly spreading it across a sheet pan before freezing, stirring, and then freezing it again. The final result is coarse – or grainy, thus the name – ice crystals. If you’re looking for something stronger to enjoy poolside, you can easily add a shot of your favorite wine or spirit before the initial freeze.

In the following pages we’re sharing 10 recipes – five non-boozy granitas, plus five modifications to those base recipes for cocktail versions. These recipes make the most of fresh summer produce, including strawberries, peaches, and blackberries, resulting in refreshing frozen treats to cool down hot summer days.

Before you get started

Make sure you have a large metal baking pan (a 13-by-9-inch pan is ideal) to ensure your granita freezes quickly and evenly. If you forget to stir and scrape the granita, let the mixture sit at room temperature for about 10 to 15 minutes to slightly thaw, and then mix and repeat the preparation process.

This granita pairs mint simple syrup with fresh peaches and bourbon, all flavors that go hand in hand.

Ingredients for Mint Simple Syrup (Yields 1 cup):

  • granulated sugar
  • water
  • fresh mint leaves

Ingredients for Granitas:

  • peaches, sliced
  • mint simple syrup (recipe below)
  • fresh mint (for garnish)

Ingredients for Granita Cocktails:

  • peaches, sliced
  • mint simple syrup (recipe below)
  • bourbon
  • fresh mint (for garnish)

How to make Mint Simple Syrup:

1. In a small saucepan over low heat, add sugar and water; stir occasionally until sugar dissolves. Add mint, stir and cook for 3 minutes. Remove from heat and let sit at room temperature for another 2 to 3 minutes.

2. Strain syrup and discard mint leaves. Set aside.

How to make non-alcoholic Granitas:

1. In the bowl of a blender, purée peaches and simple syrup.

2. Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer.

3. Using the back of a fork, scrape and stir granita every 30 minutes for at least 2 hours. Serve.

How to make Granita Cocktails:

1. In the bowl of a blender, purée peaches, simple syrup and bourbon.

2. Spread across a 13-by-9-inch metal pan and cover with aluminum foil; transfer to freezer.

3. Using the back of a fork, scrape and stir granita every 30 minutes for at least 2 hours and 30 minutes. An additional hour of freezing may be needed. Serve.

Other Granitas to Try:

minty peach granita
minty peach granitas with chopsticks
minty peach granitas overhead
minty peach granita with peaches
minty peach granitas

Minty Peach Granita

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Course: Drinks
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
Freeze time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4 servings
Author: Amanda Wilens

Ingredients

Mint Simple Syrup (Yields 1 cup)
  • ¹⁄₃ cup granulated sugar
  • 1 cup water
  • 10 mint leaves fresh
Granita: Non-alcoholic Version
  • 1 lb peaches 3-4 cups, sliced
  • 1 cup mint simple syrup recipe included
  • fresh mint for garnish
Granita: Cocktail Version
  • 1 lb peaches 3-4 cups, sliced
  • ½ cup mint simple syrup recipe included
  • ½ cup bourbon
  • fresh mint for garnish

Instructions

Mint Simple Syrup

  • In a small saucepan over low heat, add sugar and water; stir occasionally until sugar dissolves. Add mint, stir and cook for 3 minutes. Remove from heat and let sit at room temperature for another 2 to 3 minutes.
  • Strain syrup and discard mint leaves. Set aside.

Granita: Non-alcoholic Version

  • In the bowl of a blender, purée peaches and simple syrup.
  • Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer.
  • Using the back of a fork, scrape and stir granita every 30 minutes for at least 2 hours. Serve.

Granita: Cocktail Version

  • In the bowl of a blender, purée peaches, simple syrup and bourbon.
  • Spread across a 13-by-9-inch metal pan and cover with aluminum foil; transfer to freezer.
  • Using the back of a fork, scrape and stir granita every 30 minutes for at least 2 hours and 30 minutes. An additional hour of freezing may be needed. Serve.

Notes

– Cocktail v. Mocktail: since the cocktail version has alcohol, it is slightly harder to freeze. This can make it easier to be slushy, but longer to freeze versus the mocktail.
– Pan size: A shallower pan is a shorter freeze time and makes it easier to scrape out with a fork. However, a loaf pan would make it frozen solid in the middle and almost impossible to scrape directly out of the freezer.

Nutrition

Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 230mg | Fiber: 2g | Sugar: 10g | Vitamin A: 476IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes