Home summer desserts are at their best when they stay simple. This peach granita is cold, fragrant and refreshing, with a texture somewhere between fruit ice and a delicate sorbet.

Ripe peaches are gently poached in a light syrup scented with lemon thyme and citrus zest. The aromatic liquid is then frozen and scraped into fine ice crystals. The chilled fruit is served alongside, giving the dessert an elegant look without making the preparation complicated.

Ingredients

Serves 6

500ml white grape juice

125g caster sugar

5–6 sprigs lemon thyme

Pared zest of 1 unwaxed lemon

Juice of ½ lemon

6 ripe peaches or nectarines

500ml water

Step 1: Make the Syrup

Pour the grape juice into a saucepan and add the sugar, lemon thyme and strips of lemon zest.

Warm gently, stirring occasionally, until the sugar has completely dissolved. Add 500ml water and bring the mixture to a gentle simmer.

Avoid letting it boil too vigorously. Moderate heat gives the thyme and citrus zest time to release their fragrance without overpowering the flavour of the peaches.

Step 2: Prepare the Peaches

Carefully lower the peaches or nectarines into the hot syrup.

Cook for around 4–5 minutes, until the fruit has softened slightly but still holds its shape.

Lift the peaches out with a slotted spoon and transfer them to a plate or tray. Leave them until cool enough to handle.

Remove the skins and return them to the saucepan. Place the peeled peaches in the refrigerator until thoroughly chilled.

Step 3: Reduce the Base

Bring the liquid back to a boil, then reduce the heat and simmer for another 15–20 minutes.

The syrup should reduce slightly and develop a delicate pink colour from the peach skins.

Strain the mixture into a jug or bowl, pressing the skins gently to extract as much juice and flavour as possible.

Stir in the lemon juice. You should have approximately 700ml of aromatic syrup.

Leave it to cool to room temperature, then refrigerate until completely cold.

Step 4: Start Freezing

Pour the chilled mixture into a wide, shallow freezer-safe tray. A larger surface area will help the granita freeze more evenly.

Place the tray in the freezer for 30 minutes.

Remove it and use a fork to break up the ice beginning to form around the edges, mixing the crystals back into the softer centre.

Return the tray to the freezer.

Step 5: Create the Granita

Continue freezing the mixture, scraping and stirring it with a fork approximately every 30 minutes.

Repeat the process five or six times, until the entire mixture has turned into light, loose ice crystals.

Do not aim for a perfectly smooth texture. Unlike sorbet, granita should remain slightly irregular, airy and distinctly icy.

The freezing process usually takes at least three hours.

Step 6: Serve Immediately

Spoon generous portions of granita into chilled bowls or glasses.

Serve each portion with a whole chilled peach, or cut the fruit in half and remove the stone before placing it alongside.

For the best texture, serve the dessert soon after the final scraping. If the granita has been stored in the freezer for longer and becomes too firm, leave it at room temperature for a few minutes, then loosen it again with a fork.