A dilemma I usually face in the summertime when I’ve associates over for BBQ is that their urge for food begins to wane with all of the meals thrown at them. It could be my European origins that make me suppose overfeeding company is the one solution to feed them in any respect or it could possibly be the warmth of summer season lowering their urge for food.
Regardless of the motive I’ve discovered a solution to overcome it and it doesn’t contain me serving any much less meals, it includes spreading the meals out over an extended interval.
That’s the place this granita or any iced puree turns out to be useful. Serve a really small quantity of it to your company as a refresher between programs and never solely will it unfold the meals over an extended interval however it should give your company a contemporary palette with which to benefit from the subsequent course.
Clearly within the hotter months it makes for an exquisite dessert as properly.
Peach and Mint Granita
- 4 peaches peeled, pitted
- 3 tablespoons Sugar
- 1/3 cup Water
- 14 mint leaves
Place the sugar and water in a saucepan placed on medium warmth for approx 5 minutes.
In the meantime slice the peaches into skinny slices and advert to the saucepan and prepare dinner an additional 1 minute, and take away from the warmth.
Choose the leaves off the stalks of mint and chop finely utilizing a pointy knife to forestall bruising.
Puree the peach and sugar combine in a blender or processor, as soon as clean pour into a comparatively shallow freezer proof dish or tray, place in freezer and go away for quarter-hour, add the mint and stir with a fork.
Substitute to freezer and proceed to scrape with fork each half-hour or so to make sure even crystals.
I like so as to add a bit peach schnapps rather than a number of the water, (however I don’t prepare dinner the alcohol off, one other trick for happier company, sshh!).
Serve in a martini glass as a dessert, or shot glasses as a palette cleanser.