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Home » Food » Dessert » Peche Granita
Peche Granita
By Peter Sheppard, The New Fermenting Gourmet

A light frozen crisp sweet peachy treat using Lindeman's Peche to drive the peach flavors

Overripe Peaches, peeled, stoned and sliced
8 ozPeche Lambic (e.g. Lindemans)
4 tbspOrange Blossom Honey
4 tbsp Turbinado Sugar
1/2 cup strong Limeade
-Peche Lambic (to drizzle over finished granita)

Place all ingredients, except the last one, into a large Cuisinart bowl with the blade attachment.

Cover and blend to a puree.

Pour into a large flat freezer proof plastic container.

Cover and place into the freezer overnight, or until frozen solid.

When ready to serve, take a fork and scrape the top of the granitá from back to front forming a pile of shaved ice, until a 2 ounce serving is formed.

Using a spoon, transfer the ice shavings into a wineglass and drizzle 1 Tbl of chilled péche lambic over the top to reconstitute.

Serve at once! ENJOY!

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.