Granita is a semi-frozen dessert that perfectly hits the spot during the hot summer months. Variations exist across the different regions of Italy but in Sicily, you’ll find this courser, more crystalline textured version. Not only is this a non-fat treat that the kids will enjoy too, but it’s also a good source of fresh fruit. Using balsamic vinegar in a granita gives it the perfect balance between tart and sweet resulting in something not overly sugary. We used juicy peaches since they are in season this time of year but experiment with strawberries, blueberries, apples or pineapples – we have the corresponding flavored balsamic vinegar with which to pair it. Go crazy and mix it up. Let us know what you create!
INGREDIENTS
- 2 pounds of fresh peaches
- ½ cup of water
- 3 tablespoons Olive This! Peach Balsamic Vinegar
- ¼ cup of sugar
- mint leaves for a garnish
DIRECTIONS
Rinse and cut peaches into smaller chunks for the blender.
Add all the peaches, the ½ cup of water, the ¼ cup of sugar and the 3 tablespoons of peach balsamic to a blender.
Pulse the peach mixture in a blender until the large chunks break down. Blend until smooth. Pour granita mixture into an 8” x 8” glass baking dish (or similar).
Place glass baking dish of granita on a level shelf in the freezer. Freeze for about 3-4 hours scraping the mixture with a fork every hour to form fine fluffy ice crystals. Scoop granita into serving glasses or bowls, garnish with mint and serve immediately. Enjoy!
Store remaining granita in the freezer in an airtight container. When ready to serve, let the granita soften a bit on the counter and scrape with a fork again until fluffy.
MAKES ABOUT 10 SERVINGS
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
I’m going to try this with the abundance of fresh blueberries I have with blueberry balsamic. Sounds good and I LOVE the blueberry balsamic! (it’s tasty on cottage cheese)
I cut and freeze any fruit I purchase which for whatever reason is sub par. I will try this with my frozen peaches. Sounds amazing. The vitamin will make the consistency smooth like ice cream, but the flavor will be the same.
I often put vinegar, white or balsamic, on my watermelon, especially if its not a great watermelon. I had my coworkers at Trader Joes try it, and most really liked it.
See you soon : )
Nancy
Great idea. I saw a dish that had watermelon cubes (about 2″x2″) and they took a melon baller to cut out a cavity on the top of the cube. Then, they drizzled balsamic vinegar into the “cup” and served. ‘Been meaning to try this but can you imagine the different flavors you could achieve with the many selections we have? Let us know if you try anything new. We love to hear more great ideas.