You could make a new granita every day of the week with the fruit of summer’s peak, but we’re partial to yellow peaches for their juicy, sunny sweetness and bright acidity. Pro tip: You can usually score a discount from farmers’ market “seconds” (the bumped, bruised, and nearly over-ripened fruits are actually ideal for making granita). When it’s ready to serve, make it a peaches-and-cream-inspired sundae of sorts—alternating the spoonfuls of slushy peach with velvety vanilla gelato and fresh peach slices.
The sweetness of peaches can vary so much, so taste and adjust the simple syrup and citrus juice amounts until it’s on the edge of too sweet, sour, and slightly salty.
- Stir all ingredients together. Taste and adjust with more simple syrup, a tablespoon at a time, salt, a pinch at a time, or more lime, a teaspoon at a time, if you like.
- Pour into a food storage container with a wider base and a lid. Freeze, covered for at least 4 hours and up to 8, until frozen semisolid (this amount of time will vary greatly depending on your freezer). Scrape well with 1 or 2 forks, working your way across the surface and scraping off layers of shaved ice, digging all the way down to the bottom. Use a bench knife or the end of a metal spatula to break up any larger chunks, and crush with a fork. Freeze again for 2–4 hours more, repeating this process 3–4 times in total. The granita will gain volume, and the ice crystals should become smaller, lighter, and snow-like.
- The last time you scrape, freeze cups or bowls so that they are chilled when serving—this will keep the granita from melting too quickly.
- Give a final fluff to your granita and mound it into your chilled glasses. Finish with additional toppings or accompaniments, or layer multiple flavors.