Peach and almond granita

Infused almonds make a richly flavoured “milk” that forms the basis of this light, tangy dessert. It would be the ideal choice to follow a spicy curry or a rich main course. The liqueur adds a subtle mellowness to the dish
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Peach and almond granita
Peach and almond granita makes a light and tangy summer dessert
Serves 6


* 115g ground almonds
* 900ml water
* 150g caster sugar
* 1 tsp almond essence (extract)
* juice of two lemons
* 6 peaches
* amaretto liqueur, to serve (optional)


1. Put the ground almonds in a pan and pour in 600ml of the water. Bring just to the boil, then lower the heat and simmer for two minutes.

2. Remove from the heat and leave to stand for 30 minutes.

3. Strain the mixture through a fine sieve placed over a bowl, and press lightly with the back of a spoon, to extract as much liquid as possible.

4. Pour the liquid into a clean pan and stir in the sugar and almond essence, with half the lemon juice and the remaining water.

5. Heat gently until the sugar dissolves, then bring to the boil. Lower the heat and simmer gently for three minutes without stirring, taking care that the syrup does not boil over. Remove from the heat and leave to cool.

6. Cut the peaches in half and remove the stones (pits). Scoop out about half the
flesh from each peach to enlarge the cavities. Put the flesh in a food processor or blender.

7. Lightly brush the exposed flesh of the peach halves with the remaining lemon juice and chill them until required.

8. Add the almond syrup to the peach flesh in the processor and blend until smooth. Pour into a shallow tub or similar freezerproof container and freeze until ice crystals have formed around the edges.

9. Stir with a fork, then freeze again until more crystals have formed around the edges. Repeat until the mixture has the
consistency of crushed ice.

10. To serve, lightly break up the granita with a fork to loosen the mixture. Spoon
into the peach halves and serve two on each plate. Drizzle a little amaretto
liqueur over the top of each filled peach half, if you like.

Sorbets & Ices by Sara Lewis

Cook's tip

The scooped peach shells will keep overnight in the refrigerator if you brush them with lemon juice and wrap them in clear film (plastic wrap).

If you want to make the dessert further ahead, simply use the flesh of three peaches for the granita and serve in tall glasses instead of the peach shells.

More recipes from Sara Lewis's Sorbets & Ices

Chocolate-coffee sherbet
Blackcurrant sorbet

Recipe adapted from Sorbets & Ices by Sara Lewis, published by Lorenz Books, £5.99

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