Peach Granita with Cardamom
4 servings
20 minutes
Peach and cardamom granita is a refined and refreshing treat inspired by Sicilian cuisine but with an authorial twist. Fragrant cardamom adds a sophisticated spicy note to sweet peaches, creating a harmonious balance of flavors. The icy structure of the granita gently melts on the tongue, refreshing on a hot day, while its subtle aroma transports you to Eastern tales. Granita is perfect as a refreshing dessert after a hearty dinner or as an elegant finish to a summer feast. Garnished with raspberries and served with crispy cookies, it becomes a true gastronomic masterpiece. Its simplicity in preparation makes it accessible to everyone, while the combination of flavors is unique.
1
Put sugar and ground cardamom in a pot, pour in 240 milliliters of water. Heat while stirring until the sugar dissolves. Bring to a boil; boil for 3 minutes until slightly thickened. Strain through a fine sieve to remove cardamom seeds; let cool completely.
- Sugar: 175 g
- Cardamom: 1 tablespoon
2
If using fresh peaches, place them in a non-reactive pot. Pour boiling water over them and let sit for 1 minute. Then dip in cold water, peel and pit them, chop the flesh, and puree it in a blender.
- Peaches: 700 g
3
Add peach puree to the sugar syrup and mix. Pour into a freezer-safe container. Freeze for 2 hours until it hardens at the edges. Then fluff with a fork. Freeze for another 2 hours until firm. Fluff again with a fork. Serve in glasses, garnished with raspberries. Serve with crispy cookies.
- Peaches: 700 g