Add ¼ cup of granulated sugar and 3-5 fresh basil leaves to the bowl of a food processor.

Pulse the sugar on low for about 1 minute, until the basil leaves have broken down and mixed into the sugar. Set aside.

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.

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.

Stir the basil sugar and ¼ teaspoon salt into peach puree.

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.

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!

Store any leftovers in an airtight container in the freezer. Use the tines of a fork to break up the pieces before serving again.