Peach and ginger granita
- 750g fresh peaches, plus extra slices to serve
- 1 tablespoon lemon juice
- 1 tablespoon grated fresh ginger
- 2 tablespoons honey
- ½ cup apple juice
- Fresh mint leaves, to serve
1 Freeze a 26 x 16cm slice pan for 30 minutes.
2 Using a sharp knife, lightly score base of each peach with a cross. Bring a large saucepan of water to the boil. Carefully drop in peaches and simmer gently for 2 minutes. Using a slotted spoon, transfer fruit to a large bowl of iced water. When cool enough to handle, use a small sharp knife to remove skins, discarding. Cut peaches into chunks, discarding stones.
3 Place peaches, lemon juice, ginger, honey and apple juice in a blender. Process until smooth.
4 Pour mixture into prepared pan. Cover with cling wrap and place in freezer for 2 hours or until frozen around edges. Using a fork, scrape mixture into icy granules. Return to freezer for a further 2 hours, scraping mixture every 30 minutes.
5 Divide peach granita among six chilled serving glasses. Top with extra peach slices and serve garnished with fresh mint leaves.
Nutrition Info (per serve)
Total fat 0.1g
–Saturated fat 0g
Dietary fibre 3g
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