Garnish if desired with an edible flower and fresh mint leaves, scratch-made whipped cream or coat the rim of a martini glass with sugar or hit it with a splash of amaretto, it complements the peaches perfectly.
1/2 cup water
1/4 cup sugar
4 medium ripe peaches, peeled and pitted
In a medium saucepan, bring water to a boil, reduce heat slightly, add sugar and stir until sugar has dissolved. Remove from heat and allow to cool. Place peaches in a blender or food processor and blend until pureed. Add peaches to cooled sugar water. Transfer mixture to a shallow glass baking dish to accommodate, cover and freeze for about an hour. Using a fork, stir the granita. Stir the granita every hour or so, using a fork. Freeze for another hour, continuing the fork stirring process. Granita is ready when peaches are more than slush and less than frozen solid. Transfer to serving vessels, garnish as desired. Serves 4.