August 22, 2023
Looking for a delicious, fruity treat that isn’t too indulgent? Granita is similar to a sorbet, but the texture is different. It is a sort of mixture between shaved ice and sorbet. Traditional Sicilian granita has three ingredients: Fruit, water or juice and sugar. We have tweaked the traditional recipe to add ginger and honey for a complex and delicious flavor as well as replacing most of the fruit juice with Missouri wine. This change not only makes for a great tasting granita, but also helps achieve an icy texture without allowing the granita to become frozen too solidly.
Peach Vignoles Granita Recipe
3 lbs Fresh peaches (approx. 9)
2 Tbsp Fresh ginger, grated
1 Tbsp Lemon juice
2 Tbsp Honey
¾ cup Dry Vignoles wine*
Optional: Fresh mint leaves for garnish
*If you use a sweet or semi-sweet Vignoles, adjust the amount of honey to your desired sweetness level.
- Freeze a 9 x 13 pan for 30 minutes.
- Using a sharp knife, lightly score the base of each peach with a X. Bring a large saucepan of water to the boil. Using a slotted spoon, carefully drop in peaches and simmer gently for 2 minutes. Transfer the peaches to an ice bath.
- When cool enough to handle, use a small sharp knife to remove skins. Cut peaches off the stones and into chunks.
- Place peaches, lemon juice, ginger, honey and Vignoles in a blender and blend until smooth.
- Pour mixture into the prepared pan. Cover and place in the freezer for at least 1 hour or until the edges and the top are frozen.
- Using a fork, scrape the mixture into ice flakes. Return it to the freezer and repeat this every 30 minutes until you reach your desired consistency and it is fully frozen.
- Divide the granita between chilled serving glasses or bowls.
- Optional: Top with extra peach slices and garnish with fresh mint leaves.
This recipe for Peach Vignoles Granita is ideal for hot summer days, and the Missouri Vignoles makes it a truly unique and delightful dish!