Sicilian Peach Granita

Recipe without ice cream maker, with blender and also with the Bimby. With sugar and without
You can make it with any type of peach.
Very fresh and refreshing, you’ll eat a lot of it.

Pure, without added water because it already contains enough of its own. You can opt for the classic recipe with sugar or the diet version with sweeteners.

With this solution you will get a granita that is almost a sorbet.

If you want a less rich taste you can add 14 oz of ice cubes to the initial weight.

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Cost: Very economical
Preparation time: 5 Minutes
Portions: 6
Cooking methods: No cooking
Cuisine: Regional Italian
Region: Sicily
Seasonality: Spring, Summer

208.32 Kcal

calories per serving

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Energy 208.32 (Kcal)
Carbohydrates 51.13 (g) of which sugars 50.32 (g)
Proteins 1.16 (g)
Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
Fibers 3.16 (g)
Sodium 0.84 (mg)

Indicative values for a portion of 266 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2.2 lbs peaches (net weight of any type)
1 1/4 cups powdered sugar (or erythritol or 6 tbsp of stevia)
1 packet vanillin
14 oz ice (cubed optional (only if you want a more diluted taste))

Tools

What we need to make the

1 Knife
1 Blender
1 Tray

Steps

To make the

You need to peel the peaches and remove the pit, cut them into small cubes and place them on a tray in the freezer.
The pieces should be kept separate from each other to prevent them from sticking, at least until they are frozen.
It will take about 6 hours.
After the time has passed, put the cubes in your appliance’s jug, add the powdered sugar or the sweetener you have chosen, and the vanillin, then blend until you get the granita.
If you are using the Bimby, put about 10 oz of cubes in the jug, close the lid with the measuring cup, and use the turbo mode for 2 seconds, repeated until you get the desired consistency.
Now that the granita is ready, you can consume it immediately by itself or with cream or store it in the freezer.
Then just take it out 20 minutes before consuming and scrape the surface with a fork’s tines.
If you want, you can accompany the granita with the legendary brioche col tuppo. To see how I make it click here