Granita peach. Today a traditional recipe of the Sicilian pastry, that of granita or, as it is called in Messina, cremolata of peach: a sorbet made from fruit pulp, lemon juice, sugar water that you can accomplish at home even without ice cream maker. Just get the constancy to stir the mixture every hour and use a metal container. The result will still be perfect and creamy. I used peaches in San Sperate, in Sardegna, particularly known for their sweet pulp and soda. And I accompanied the granita with fresh whipped cream and wild blackberries that I picked up in person in the hills of Barumini, hosting the famous Nuragic complex, Unesco. Is, for still exploit peaches, Also try to have a look at all my RECIPES DESSERT WITH PEACHES and, of course all my SICILIAN RECIPES. Have a good day!
800 grams of peaches
250 ml mineral water
the juice of half a lemon
200 grams of sugar (the amount may vary depending on the sweetness of peach)
250 ml of cream
4 tablespoons granulated sugar
more (optional), to taste
The preparation of peach granita is simple: Peel the peaches, remove the core and ripping them apart. Put them through a food processor until smooth and add the sugar, lemon juice and water. Blend again and put the granita in a metal container.
Cover with aluminum foil and put everything in freezer. Remember to stir the crushed ice from the bottom at least once an hour. The cremolata of peaches should not be iced, nor should exhibit of icy clumps but must be creamy, Although very cold.
Whip the cream with the sugar until stiff (I got 30 minutes in the freezer to make it more stable and cold).
Serve peach granita with a generous dose of cream whipped and some blackberry garnish. Bon appétit!