PREP TIME: 20 min
COOK TIME: 5 min
READY TIME: 25 min
CALORIES: 70 (per serving)
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- 375 g (12 oz) fresh ripe peaches
- 150 ml (1/4 pint) dry white wine
- 150 ml (1/4 pint) fresh orange juice
- 2 egg whites
1 Nick the stalk end of each peach. Plunge into a bowl of boiling water for 45 seconds, then slide off the skins. Halve the fruit, removing the stones, and chop the flesh roughly.
2 Put the peach flesh into a pan with the white wine and orange juice. Simmer gently for 5 minutes.
3 Blend the peaches and the liquid in a food processor or blender until smooth. Cool.
4 Pour into a shallow freezer container and freeze until the granita is slushy around the edges, then tip into a bowl and break up the ice crystals.
5 Whisk the egg whites until stiff but not dry. Fold lightly but thoroughly into the partly-frozen granita, return to the container and freeze until firm.
Calories: 70 Kcal
Protein: 2 g
Carbs: 9 g