How to Make Refreshing Peach Granita with Just 3 Ingredients

A simple frozen dessert that all you need to make is some peaches, water, sugar and a fork! Learn how to make this simple and tasty Peach Granita.

This post includes affiliate links. This means that, at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.

What is a Granita?

What is a granita, you ask? It is the simple combination of fruit, sugar, and water. It's kind of a more sophisticated slushy.

To make a granita you combine your pureed fruit or fruit sugar, with equal parts water and sugar. You place in the freezer and then every 30-45 minutes, you scrape the whole thing with a fork. The goal is to create as small of ice crystals as you can. If you don't scrape it you end up with one big blob of fruit flavored ice that will taste like such.

What I love about granitas is that they are easy to make than ice cream or sorbet. You don't need an special equipment and you can turn out a batch pretty quickly. Since you don't heat up the fruit in the process you end up with a fresh tasty product.

Optional ingredients - While granita made with fresh local peaches is great on it's own, you could add some additional seasonings like ground cinnamon, ground ginger, and vanilla extract and vanilla bean paste. Some people like using the combination of peaches and fresh basil.

How to Make

All you need to do to get started is blend the peaches, water, and sugar in a blender or food processor until smooth. No need to peel the peaches—just remove the pits. In fact, leaving the skins on adds tiny flecks of color throughout the granita, giving it a rustic look.

The key to making great granita is freezing it as quickly as possible. Here’s how to do that:

• Use a metal container, like a baking sheet or loaf pans. Metal conducts cold better than glass or plastic, which helps the mixture freeze faster and more evenly.
• Spread the mixture in a shallow layer—this gives you more surface area and speeds up freezing.
• For the amount this recipe makes, I use two metal bread loaf pans.

Once it’s in the freezer, set a timer. After about 30–45 minutes, take it out and scrape the frozen edges with a fork. Stir the flakes into the slush, then return it to the freezer. Repeat this scraping every 30–45 minutes until the entire mixture is frozen and flaky.

If you just let it freeze solid without scraping, you'll end up with big, hard ice crystals and lose that light, delicate texture that makes granita so special.

Serving Suggestion

Peach granita makes for a great end of meal treat. It's the perfect end to any BBQ meal - like ribs on the grill. We had family together for a cookout and served a small scoop to everyone after the meal was finished.

For real treat, get yourself a bowl of good vanilla ice cream and top it off with the granita. It's my take on the classic Cream Slush from Sonic - that they got rid of 🙁

💡 Tip - Granitas are best eaten the day they are made. So only make the morning or afternoon if you are having it for dessert that night.