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Recipe for :

Fresh Peach Granita

Deborah Mele in FlorenceThis recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My love affair with Italian cooking began almost 30 years ago when I married into a large Italian family, overflowing with talented cooks. Throughout the early years of my marriage, I had the opportunity to learn the basics of Italian cuisine, and to perfect traditional family recipes."

This is a must visit web site - if you would like to learn more then <click here>

"This light, refreshing dessert is perfect finish after a full meal on a hot summer day. Made simply with sweet, ripe peaches and a little sugar syrup, it is a healthy alternative to ice-cream. Use only ripe peaches for the very best results. You can leave out the raw egg white if you are worried about using raw eggs".


1 cup granulated sugar
1/2 cup water
1 1/2 pound ripe peaches
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white

  • In a small saucepan, heat the sugar and water until boiling. Stir until the sugar is completely dissolved. Cool the sugar syrup to room temperature.
  • Peel and pit the peaches and cut into coarse dice. Once you have completed cutting all of the peaches, place them in a food processor and purée until smooth.
  • Measure out two cups of the smooth peach mixture, and reserve the rest for something else.
  • In a separate bowl, mix together the peach mixture, syrup, and lemon juice.
  • Refrigerate until cold - for at least two hours.
  • Stir into the peach mixture the lightly beaten egg white, and place the mixture in an ice-cream maker. Following manufacturers instructions, process until frozen.
  • Either serve the peach ice immediately, or freeze in an airtight container for up to 6 hours.

Serves 4

Deborah Mele
Italian Food Forever

Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever