Peach and Muscat Granita

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Rich, sweet muscat is a match for ripe peaches in this refreshing, elegant dessert.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 0.0%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 33.7g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 4mg
  • Calcium: 8mg

Ingredients

  • 4 cups sliced peaches (about 2 pounds)
  • 1 (375-ml) bottle Muscat wine
  • 3 cups water, divided
  • 3/4 cup sugar

Preparation

  1. Combine peaches and wine in a food processor or blender; process until smooth. Strain peach mixture through a sieve into a large bowl; discard solids.
  2. Combine 1 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; stir in 2 cups water.
  3. Combine peach mixture and sugar mixture in a 13 x 9-inch baking dish, stirring with a whisk. Freeze 6 hours or until firm, stirring twice during first 2 hours.
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