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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (310g) Recipe makes 6 servings The following items or measurements are not included below: 3 sprigs lemon basil |
||
| Calories 265 | ||
| Calories from Fat 2 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 4mg | 0% | |
| Potassium 221mg | 6% | |
| Total Carbohydrate 60.8g | 20% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 58.7g | ||
| Protein 0.9g | 1% | |
Peach Granita With Lemon Basil
By: Chef Kate
Jul 22, 2008
From Laurie Alleman, the former pastry chef at Galileo, and the owner of the Swiss Bakery and Pastry Shop in Burke, Virginia . This recipe yields a bonus--the poached fruit can be used for garnish, in a salad or for anything else you like. The granita only uses the poaching liquid. You can also experiment with other herbs, even other fruit. Most all the time is cooling, chilling and freezing time.
SERVES 6 -8
Ingredients
- 3 cups water
- 1 cup white wine
- 1 1/2 cups sugar
- 6 peaches, very ripe (about 2 1/2 pounds)
- 3 sprigs lemon basil
- 2-3 tablespoons lemon juice
Directions
1
Do not peel, but stone and quarter the peaches.2
Bring the water, wine and sugar to a boil; add the peaches and reduce heat to low. Simmer peaches until cooked through, about 10 minutes. Allow to cool to room temperature.3
Add the coarsely chopped basil. Cover and refrigerate over night.4
Strain out fruit and basil. Reserve peaches for another use.5
Add lemon juice to taste.6
Freeze in shallow pan, stirring every half hour until frozen.
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- Course > Desserts > Frozen
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- Main Ingredient > Fruit > Pitted > Peaches
- Cuisine > European > Southern (Mediterranean) > Italian
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- Preparation > Time to Make > > 1 day
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