Peach Melba & Peach Liqueur Granita

Like something from a faded summer postcard—ripe peaches, tart raspberries, and a whisper of liqueur spun into ice. This granita tastes of orchard days and linen dresses, of childhood desserts made by careful hands. It melts softly, like the kind of warmth you only remember once it’s gone.

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The most simple, yet satisfying way to end a summer meal al fresco

granita, peach melba, low fat, fat free, fat free dessert, sorbet, peach sorbet, summer dessert, healthy dessert, fruit recipe, easy recipe, party food

Yield: 6-8

Author: Suze Morrison

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Peach Melba & Peach Liqueur Granita

Prep time: 10 MinInactive time: 5 HourTotal time: 5 H & 10 M

Like something from a faded summer postcard—ripe peaches, tart raspberries, and a whisper of liqueur spun into ice. This granita tastes of orchard days and linen dresses, of childhood desserts made by careful hands. It melts softly, like the kind of warmth you only remember once it’s gone

Ingredients

• 4 ripe peaches (about 500g), peeled, stoned, and chopped (plus extra slices to garnish)
• 100g raspberries (fresh or frozen, plus extra fresh to garnish)
• 100ml peach liqueur (e.g., Mathilde, Archers, or Giffard)
• 1 tbsp lemon juice
• 75g caster sugar (adjust to taste depending on peach ripeness)
• 100ml cold water
• Raspberry coulis & crème fraiche to serve

Instructions

1. Blend the base:
2. In a food processor or high-speed blender, combine the peaches, raspberries, lemon juice, sugar, and water. Blitz until completely smooth.
3. Add the liqueur:
4. Stir in the peach liqueur. Taste and adjust—add a touch more sugar or lemon if needed to balance the sweetness and brightness.
5. Freeze flat:
6. Pour the mixture into a shallow metal tray or wide freezer-safe dish (metal speeds freezing). Freeze for 4–6 hours, or until completely solid.
7. Break & blitz:
8. Break the frozen mixture into rough chunks and place back in the food processor. Pulse until you get fine, fluffy crystals. Don’t over-blend—it should be granular, not slushy.
9. Refreeze briefly:
10. For best texture, return to the freezer for 20–30 minutes after blitzing before serving.
11. To Serve
12. Spoon into chilled glasses.
13. Garnish with fresh raspberries, peach slices, or a few mint leaves.
14. A drizzle of raspberry coulis or a spoonful of crème fraiche makes this even more irresistible.

https://gourmetglow.co.uk/recipes/peach-melba-liqueur-granita

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