Elizabeth Hewson’s peach and prosecco granita
While perfect in its liquid form, transforming it into a granita elevates it to a dessert-like experience.
To beat the heat, I’ve got a refreshing solution: a white peach and prosecco granita inspired by the iconic Bellini. A peach Bellini is the taste of summer in Italy, or more accurately Venice’s stifling summer. Invented at Venice’s famous Harry’s Bar, it was created to celebrate the magnificent white peach. While perfect in its liquid form, transforming it into a granita elevates it to a dessert-like experience. A few slices of fresh peach nestled in-between the fluffy shards of ice turns it into a satisfying post-meal treat.
White peach and prosecco granita
Keep in mind that the exact measurements will depend on the ripeness of your peaches, and your personal taste, so adjust accordingly.
Ingredients
- 450g ripe white peaches (approximately 4) plus one extra for serving
- 1 lemon, zest, and juice
- 125ml prosecco
- 2 tablespoons caster sugar
Method
- In a blender, combine the peaches, lemon zest, one tablespoon of lemon juice, prosecco and sugar. Blend until smooth. Taste and adjust as needed. You may find you want to add more sugar or a spritz of lemon juice.
- Pour the blended mix into a shallow metal tray, approximately 28cm x 20cm x 4cm.
- Place the tray in the freezer on a flat surface. After about two hours, when ice crystals have started to form, use a fork to scrape and fluff the granita, moving the crystals back into the slush.
- Return the granita to the freezer and let it freeze for an additional 6 hours (or overnight) until completely frozen.
- When ready to serve, use a fork to scrape and fluff up the granita again.
- Serve immediately with fresh slices of peach. The granita can be stored in the freezer for up to a week.
Serves 4