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Peach Granita

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    Looking for a cool, healthy treat? This icy dessert is full of fruit and little else.
    Martha Stewart Living, July 2010
    • Yield Serves 6 to 8
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    Ingredients

    • 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)

    Directions

    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.

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