Frozen Bellini Bliss with Sweet Summer (Im)Perfect Peaches.
Peaches are a summertime favourite. The boys love them. If they can find them. Anyone with boys may be familiar with food blindness. Standing at the fridge, door open, all that precious cool air spilling out while they vainly search for something, anything, all the while lamenting “there’s nothing to eat.” Sound familiar?
In an attempt to tempt the boys towards the peaches, I put them in a bowl on the kitchen bench. There were two flaws with this plan. The beautiful plump, ripe white peaches that I purchased somehow made their way to the bottom of the groceries and were a little squished. Eat imperfect fruit? Not likely. So I put the bruised ones in the fridge and left the perfection on the bench. Second issue? This heat! In a day they had gone sort of wrinkly. So I had to come up with a way of using these sweet juicy peaches that would also not lead to the kitchen heating up. Something refreshing and light. I had made a granita not very long ago, and it is my new favourite, so that settled it. Sunday afternoon, my thoughts were straying to “it must be cocktail hour somewhere”, a bottle of Prosecco beautifully chilled to enjoy after a day at the beach, and the lightbulb came on. Bellini! The classic cocktail of sparkling wine and peach puree would make a Perfect Peach and Prosecco Granita.
This is super easy. Take your peaches – I had 5 – 4 white and a slightly dented yellow one. Cut into chunks and pop into the large bowl of your food processor. Don’t worry about peeling; the skins makes beautiful pink flecks throughout. Look how beautiful these are!
Add in 1/2 cup of caster sugar and some lemon juice – about 2 tablespoons. Whiz until sugar is dissolved. See how pretty the skin flecks are?
Add in a cup of Prosecco and stir until combined. Pour into a shallow metal baking dish and pop into the freezer. My tip, make it a shallow one if you want to speed up the process. Mine is about 25 x 35 cm and 3 cm deep. Ideally it would be a little smaller so it didn’t freeze as quickly and it did not take up as much room in the freezer. Just be aware that the size of you dish will impact on how quickly the granita crystals form and how often you will need to attend to it. After 30 minutes the granita will be starting to freeze around the edges. Using a large fork, scrape the ice crystals back into the centre and then refreeze. Repeat this process until all the liquid is frozen. The timing will vary depending on the size of your dish, but it should be done in about 2 1/2 hours. If not serving immediately, pop into a plastic container and cover (no-one likes fridgey tasting granita).
Serve in chilled dessert bowls or glasses ( a martini glass would do nicely) Top with some sliced fresh peach or possibly a sprig of mint. Cin Cin, Salute!
- 5 ripe white or yellow peaches, roughly chopped (No need to peel peaches - the skin makes a beautiful pink fleck through the granita)
- ½ cup caster sugar
- 2 tbs lemon juice
- 1 cup prosecco
- Place chopped peaches in the large bowl of a food processor or blender, along with the lemon juice and sugar and blitz until sugar dissolved and mixture is smooth.
- Stir in prosecco and place in a shallow metal tray and pop into the freezer.
- After 30 minutes, use a large fork to break up the crystals forming at the edges and mix thoroughly. Continue this process every 30 minutes until all liquid is frozen.
- Serve in chilled dessert glasses with a slice of fresh peach or a sprig of mint
If not serving immediately, transfer granita to a plastic container with a lid and freeze