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Peach Granita

Looking for a cool, healthy treat? This icy dessert is full of fruit and little else.

  • Servings: 8
Peach Granita


Source: Martha Stewart Living, July 2010


  • 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
  • Coarse salt
  • 2 teaspoons finely chopped fresh basil (optional)


  1. Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil.

Cook's Note

This granita goes beautifully with fresh cherries.

Reviews (1)

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