Here’s the thing about granitas: you might recognize them as slushies or slurpees or shave ice. The nuances are small, but the most important thing to know about this granita is that it makes use of the freshest ingredients–in this case, delightfully ripe summer peaches. Oh yeah, and there's booze.
Recipe courtesy of Blue Apron
- 1/2 Cup water
- 3/4 Cups sugar
- 1 Teaspoon amaretto
- 3 ripe peaches, halved and pitted
- 1/2 of a 750ml bottle Champagne or other sparkling wine
First, make the simple syrup (from the water and sugar) and let cool to room temperature.
Place the simple syrup, the peaches, and amaretto in the blender and puree until smooth.
Add the Champagne.
Pour the mixture into an 8-inch square pan and place flat in the freezer.
Freeze until frozen through, 4 hours or overnight.
Scrape a fork through to create crystals, then spoon into small serving bowls.