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.