Nectarines make a particularly enticing summertime granita that definitely merits precious freezer space as the temperature climbs. I patiently wait and wait for the first of the sweetest-smelling nectarines to appear, and then bang—I hit the markets, buying as many as I can. Try serving this granita surrounded by a mixture of raspberries, blueberries, and sliced strawberries sweetened with a touch of honey.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with 1 cup (250 ml) of the water in a medium, nonreactive saucepan over medium heat, covered, stirring occasionally, until they’re soft and cooked through, about 10 minutes.
Step 2
Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, purée the mixture in a blender or food processor with the remaining 1/3 cup (80 ml) water until smooth. Freeze according to the instructions for freezing granita on page 145.
Variation
Step 3
To make Peach Granita, substitute 6 large peaches for the nectarines. Peel the peaches before cooking.
