Like Summer in Italy
During the warmer months of Summer, I’m always looking for a cool sweet treat during the midafternoon or right after dinner and this peach basil granita hits that exact craving on the nose! It’s light and refreshing, a bit sweet, a bit tart, and full of peach flavor!
Granitas are the same thing as an “Italian Ice”. It’s a treat of frozen fruit juice or puree mixed with a bit of sugar, salt, and an acid like lemon juice. It’s surprisingly simple to make, the only time consuming part is stirring the mixture in the first few hours of it freezing. With only a few minutes of work and a bit of freezing, you’ll have a homemade treat that’s absolutely delicious!
What You’ll Need To Make a Peach Basil Granita
Ingredients
To make this peach basil granita, you’ll need the following ingredients:
- Granulated sugar
- Fresh basil leaves
- Fresh peaches
- Lemon juice
- Water
- Table salt
- Flaky sea salt
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this Summer-inspired granita, you’ll need the following pieces of equipment:
- Food processor
- High-speed blender
- Fine mesh sieve
- Silicone spatula
- Freezer safe casserole dish or tin (I used my Staub casserole dish)
Recipe Tips
When you make this peach granita, here are a few helpful tips to make sure it turns out perfect:
- When making the basil sugar, be sure not to over mix it. The oils released from the basil leaves will mix into the sugar, which is where the delicious flavor comes from. But overmixing it can result in large clumps of sugar, making it challenging to incorporate it into the peach puree later.
- The peach puree should be smooth enough to drink it. Think of the consistency of a soup! If it’s too thick, add more water ¼ cup at a time until the desired consistency is reached.
- Once completely frozen, the granita will be pretty solid. Using the tines of a fork will break up the granita into smaller pieces before serving. Think of it as “fluffing up” the granita, by scraping it along the top of the puree!
Granita Recipe Details
Get the Granita Started
The first step in making this peach and basil granita is making the basil sugar. Add the granulated sugar and fresh basil leaves to the bowl of a food processor. Pulse the sugar and basil leaves on low for about one minute. The basil leaves will break down and the oils will blend into the sugar. Set the sugar aside while you make the peach puree.
Peel and remove the pits from four fresh peaches and add the flesh to the pitcher of a high speed blender. Pour the water and squeeze in fresh lemon juice directly to the pitcher. Blend on medium speed, until the peaches are completely smooth.
Strain the peach puree through a fine mesh sieve into a freezer safe casserole dish or tin, using a silicone spatula to stir the puree through. Discard any pulp or peach skins left in the sieve. Stir the basil sugar and a bit of salt into the peach puree.
Freeze and Stir the Peach Basil Granita
Place the dish with the granita into the freezer, uncovered. The granita will need to freeze for a total of four hours. In order to get the classic icy chunks of a granita, remove it from the freezer every 30-45 minutes and use a fork to stir and break up the mixture. Be sure to scrap along the edges of the dish and along the bottom.
Over time, the frozen pieces will become larger. Use your fork to break the pieces into smaller chunks.
Serve and Enjoy
To serve this peach and basil granita, use the tines of a fork to scrape the top of the granita to break it into small pieces. Spoon a serving into a small bowl and top with a pinch of flaky sea salt and a fresh basil leaf to garnish. Serve right away while it’s still frozen and enjoy!
If you’re looking for other recipes to use your fresh, ripe peaches, be sure to check out my Burrata Tomato Peach Caprese for the perfect Summertime salad!
If you make this peach basil granita, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Peach Basil Granita
Description
Peach basil granita is a refreshing treat made with ripe peaches and fresh basil leaves. A perfect cooling treat made with Summer produce.
Peach Basil Granita
Instructions
Make the Basil Sugar
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Add ¼ cup of granulated sugar and 3-5 fresh basil leaves to the bowl of a food processor.
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Pulse the sugar on low for about 1 minute, until the basil leaves have broken down and mixed into the sugar. Set aside.
Blend Granita Base
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Place the peeled and pitted peaches, the juice from 1 lemon, and ½ cup of water into the pitcher of a high-speed blender. Blend on medium until the peaches are smooth.
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Strain the pureed peaches through a fine mesh sieve into a freezer safe casserole dish or tin, using a silicone spatula to stir the peach puree through the sieve. Discard any pulp or peach skin left in the sieve.
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Stir the basil sugar and ¼ teaspoon salt into peach puree.
Freeze the Granita
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Place the granita into the freezer, uncovered. Let freeze for 4 hours, using a fork to stir and break up the chunks of granita every 30-45 minutes. The mixture should flake and begin to take on a consistency similar to wet sand.
Serve and Enjoy
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Use the tines of a fork to flake the granita into small pieces. Spoon a serving into a small bowl and top with a small pinch of flaky sea salt and a basil leaf for garnish. Serve right away and enjoy!
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Store any leftovers in an airtight container in the freezer. Use the tines of a fork to break up the pieces before serving again.
