Ok well it’s more of a slushy sorbet, but granita sounds much more sophisticated, so that’s what we’re going with!
My mother-in-law knows how much I love peaches. When she evacuated for Hurricane Dorian, she made a special point to stop at a roadside stand in South Carolina to pick me up an entire basket. Which, by the way, is called a peck of peaches. Did you know that?
When I saw Thai basil poke up in our planter box a few weeks ago (leftover from previous home owners), I knew it would be an amazing flavor combo with the peaches. The flowers are so delicate and a beautiful, soft lavender color.
Enter this perfect refreshing treat for the end of the summer.
Don’t have Thai basil on hand? Regular basil or even mint will work great too. Or try some minced fresh rosemary or thyme! You could even leave off the herbs completely!
Heck, you could even switch out frozen cubed watermelon or frozen berries if you want.
Have you tried this recipe? I’d love to hear from you in the comments below.
Prep time: 5 minutes
Servings: 4 servings
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Ingredients
2 cups ripe, pre-frozen, non-grocery-store peach slices
20 leaves (shredded) Thai basil, regular basil, or mint
Directions
- In a blender or food processor, pulse the frozen peach slices slowly. You may need to stir with a spoon every few pulses. Be careful not to overprocess or it will become peach soup!
- When it reaches soft, sorbet-like consistency, scoop out into 4 serving dishes and top with shredded Thai basil leaves. Garnish with an extra sprig, if desired. Enjoy!