onsdag, maj 16, 2007

Peach and Champagne Granita

Serves 4 to 6

1 pound/ 450 g ripe peaches, pitted, coarsely choped
¼ cup / 55 g sugar
¼ cup / 55 ml water
2/3 cup /140 ml brut champange

Place the peaches, sugar and water in a food processor and puree until smooth.
Press the puree through a fine-meshed strainer and into a 13x9 -inch /33x23 -cm baking dish.
Stir the champagne into the peach puree.
Freeze until the puree is icy around the edges, about 1 hour.
Using a large fork, stir the icy parts of the puree into middle of the dish.
Continue to freeze for about 2 ½ hours or until the mixture is frozen, stirring the edges into the center every 30 minutes.
Using a large fork, scrape the granita into flaky crystals.
Cover and keep frozen.
Spoon the granita into chilled martini glasses and serve immediately.

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