Peach and Basil Granita

No-Bake Dessert Solution for August: Peach & Basil Granita
photo: Robin Selden

No-Bake Dessert Solution for August: Peach & Basil Granita

We’ve got a perfect solution to that “What should I serve for dessert” question when it’s so hot that you probably could fry an egg on your back porch. We love August but really, why add heat to the kitchen unless you’ve over-purchased at your farmers’ market?

Instead, imagine this icy, dairy free, vegan granita which requires very little effort other than opening your freezer door to scrape up fruity ice crystals as you prepare for a low calorie, frozen finish.

This is a great one for kids to help with, too. There’s something fun about raking up the icy surface and watching it transform from liquid to sweet crystals.

We suggest a pile of diced fresh peaches with basil chiffonade atop this cooling dessert.

Want to whip up something more ice cream like?

Try this recipe for vegan cheesecake ice cream laced with strawberry jam courtesy of Hannah Kaminsky’s dairy free ice cream cookbook, Vegan a la Mode.

Type: dairy free and vegan dessertNotes:This easy, no bake summer dessert is a great solution for those steamy days of summer when turning on the oven is out of the question. Dairy free and vegan is a great bonus for kosher keepers, too.

Ingredients:
  • 1 ½ C Water
  • 8 T Sugar
  • 1 t Sea Salt
  • 2 C Peach Nectar
  • 5 T Lemon Juice
  • 1 T Lemon Zest
  • 1 ½ T Chopped Basil

 

Directions:
Place the water, sugar, and salt into a small saucepan over high heat. Stir until the salt and sugar melt. Take off the heat and let cool slightly, about 5 minutes. Combine the sugar water mixture a shallow baking dish with the peach nectar, lemon juice, lemon zest and chopped basil. Stir well to combine. Place the dish into the freezer for 1 hour until ice crystals start to form. Take a fork and scrape the pan, breaking up the crystals of ice; return to the freezer. Repeat every 30 minutes or until all of the liquid has crystalized. These crystals are your delicious granita.

 

Tips:
We recommend serving in a martini glass topped with some diced fresh peach and basil chiffonade.