Summer Fruit Granita
|Ripe peaches/Plums / nectarines||1 Pound (Fresh Sunwest California Variety)|
|Sugar||1⁄2 Cup (8 tbs)|
|Raspberries||1⁄2 Cup (8 tbs) (Fresh / Frozen)|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Tablespoon|
1. Cut fruit into a large saucepan, discarding the pits. Add sugar and 1 cup water; bring to a boil. Reduce heat, cover and let simmer for 10 minutes, or until fruit is tender. Let fruit cool; add raspberries if using nectarines.
2. Pour fruit into a blender and puree. Strain through a sieve; discard any pulp. Stir in orange and lemon juice; taste for sweetness, adding sugar as needed.
3. Pour into a 9-inch square nonreactive metal or glass pan. Cover and freeze until ice crystals form around the edges, about 30 minutes. With a fork, stir the ice crystals toward the center. Repeat process once or twice before it is completely frozen to create a granular texture.
4. Break up the frozen mixture with a fork or chop with a chef's knife.