Peach Mojito Granita

The weather has been completely dreary in Boston for the past few days. If it weren't for the peaches and tomatoes at the farmers' market, you wouldn't believe that it's still summer. To combat the rainy weather blues, I whipped up this easy granita. Granita is a simple Italian shaved ice dessert: Freeze a flavored liquid and scrape it with a fork to obtain crystals. This version has rum, lime and mint like a mojito, and makes good use of ripe summer peaches. Tart, fruity and a little boozy - a wonderfully refreshing treat.


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Peach Mojito Granita

Adapted from here. Using 1.5 cups of hulled strawberries instead of the peaches makes a tasty version as well. The rum can be replaced by white wine or even champagne. You can refreeze the dessert if not all of it is consumed at once. If serving to people who don't consume alcohol, omit the rum and increase the sugar by a couple of tablespoons. Serves 4-6.

2 cups (0.5l) water

2 ripe peaches, pitted but not peeled, diced

6 tbsp (90 g) sugar

6-10 large mint leaves

Juice of 1 lime

5 tbsp (75 ml) rum

1. Simmer the sugar, water and mint over medium-low heat until the sugar melts. Let cool. 

2. Blend all ingredients together in a blender. The top of the mixture will become foamy. That's OK.

3. Strain into an 8 or 9 inch wide glass baking dish and freeze for at least 4 hours, until solid.

4. Scrape the whole mixture with a fork to obtain crystals. Serve immediately.