Peach and Champagne Granita

posted: 06/30/10
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Peach and Champagne Granita

Take Home Chef, Episode 87: Melissa's Menu


  • 1 pound/450 g ripe peaches, pitted, coarsely chopped
  • 1/4 cup/55 g sugar
  • 1/4 cup/55 ml water
  • 2/3 cup/140 ml brut champagne


  1. 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.
  2. Freeze until the puree is icy around the edges, about 1 hour. Using a large fork, stir the icy parts of the puree into the middle of the dish. Continue to freeze for about 2 1/2 hours or until the mixture is frozen, stirring the edges into the center every 30 minutes.
  3. 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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