(Makes about 1 quart)
6 large peaches (about 2 pounds)
1-1/3 cups water
1/2 cup sugar
Peel the peaches, cut in half, and remove the pits. Cut the peaches into small chunks. Place the peaches and 1 cup of the water in a medium saucepan over medium heat. Cover and cook, stirring occasionally, until the peaches are soft, about 10 minutes. Remove from the heat and stir in the sugar. Allow to cool to room temperature.
When cool, puree the peaches in a blender with the remaining 1/3 cup of water until smooth. Transfer the mixture to a shallow pan. Freeze according to the instructions for freezing granita below.
Instructions for Freezing Granita
Choose a large, shallow pan (8 x 12 x 2-inches) that allows the mixture to spread out.
While you are assembling the recipe, place the empty pan and your stirring fork in the freezer to chill. Also chill the glasses you will be using to serve the granita in later.
Pour the mixture into the pan and place in the freezer. Every 30 minutes, using a fork, stir the granita, scraping it off the bottom and sides of the pan.
Break up the frozen parts near the edges into smaller chunks and rake them toward the center. Continue to freeze and break up ice crystals until completely
frozen, about 3 hours. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be
stirred again with a fork. Then return it to the freezer.
Check your granita mixture 20-30 minutes before serving to make sure that you can scoop the surface with a spoon. If it is too firm, let it stand at room
temperature until serving time. To serve, scrape across the top of the frozen mixture with a large spoon. Granita is usually served in chilled footed dessert
dishes, goblets, or wine glasses. For a finishing touch, top with a small cookies, berries, lemon zest, or a sprig of mint.