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Peach and Orange Granita

Peaches blended whole with orange and lime juice, agave and vanilla, then frozen and forked through in stages so it sets in crystals rather than a block.

4 servings · 10 min · dessert · Italian · vegan

Ingredients

  • ½ cup orange juice, from 2 large oranges
  • 4 peaches, pitted and peeled
  • 2 tablespoon lime juice, from 1 lime
  • 3 tablespoon agave nectar
  • ½ teaspoon vanilla bean seeds, from 1/2 vanilla bean
  • 1 orange, cut into slices, to decorate
  • 4 leaf mint, fresh, to decorate

Method

  1. Put the orange juice, peaches, lime juice, agave nectar, and vanilla seeds into a blender and blend until smooth, or until a few small peach pieces are left.
  2. Pour the mixture into a shallow, freeze-proof container, cover with a lid, and freeze for 2 hours.
  3. Stir the mixture with a fork, bringing the frozen edges into the center. Replace the lid and freeze for another 2 hours.
  4. Stir again and freeze for another hour, or until nearly frozen in the center. Stir again before dividing the granita among four glasses. Serve decorated with the orange slices and mint leaves.

Notes

About five hours in the freezer with three stirs. One large mango, two papayas or four nectarines work in place of the peaches.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.