Lemon and basil granita with caramelized peaches

Name: Lemon and basil granita with caramelized peaches
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Water mineral 2 ½ cups; Sugar 1 ¼ cup; Lemon juice ½ cup; Basil 4 tbsp; Yellow peaches (about 500 g) 3; Sugar 6 tbsp; Basil to taste; Water to taste

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 6
Cost: Average
Note plus cooling times

PRESENTATION

Recipe by
Ugo Alciati

Lemon basil granita is a refreshing treat that really shines during summer in Sicily. This lemon basil granita mixes the classic icy delight loved in southern Italy with a cool chef's twist: caramelized peaches on the side. And look, in Sicily, granita is more than just a dessert; it’s a way to bring everyone together at summer gatherings. What makes this version extra special is the blend of sharp, tangy lemon and sweet basil. Really, it gives it a fresh pop that’s hard to beat. Plus, no fancy machines are needed—honestly, that's a little win—and you get a smooth, icy treat with that tender, almost moist texture people crave when it’s hot. The peaches, cooked just enough to get that golden caramel coating, elevate the dish. Seriously good, especially if you want something memorable at a summer dinner.

Some of the best summer dessert recipes start with fruit, but this one stands out even among other homemade fruit granita options. And you know what? Across Sicily, you'll find different flavors of granita, but this lemon and basil version feels like pure sunshine in a bowl. Seriously, with those juicy, sweet peaches, it is a winner. The mix of basil and lemon is pure Sicilian tradition. Plus, the caramel on the peaches adds a modern, slightly fancy vibe—just what you'd expect at a celebration or dinner where folks want to impress. The crispy edges from the caramelized fruit offer a cool contrast to the icy granita. And here's the thing: the whole thing is light enough that you can enjoy seconds without feeling weighed down. Whether you’re exploring peach dessert ideas or just want something that tastes like a mini-vacation, this dish brings together all the fun and flavor of an Italian summer. Granita with caramelized peaches is a happy blend of simple tradition and new-school chef magic, bound to get people talking around the table. So so good.

INGREDIENTS

Ingredients for about 2.2 lbs of granita: Water 2 ½ cups (600 g) - mineral; Sugar 1 ¼ cup (250 g); Lemon juice ½ cup (120 g); Basil 4 tbsp (12 g)

for the peaches: Yellow peaches 3 - (about 500 g); Sugar 6 tbsp (75 g); Basil to taste; Water to taste

Preparation

How to prepare Lemon and basil granita with caramelized peaches

To prepare the granita, pour water 1 and sugar into a saucepan 2. Give it a stir with the whisk 3 and turn on the heat, the flame should be lively.

Bring the syrup to a boil and let it cook for a couple of minutes, stirring occasionally with a whisk. When the sugar is well dissolved, turn off the heat 4 and let the syrup cool to room temperature. Transfer it to a tall container 5, cover with plastic wrap 6 and place in the refrigerator until it is completely cold.

At this point, quickly wash the basil and squeeze the lemons to obtain 120 g of juice, to be filtered. Take the cold syrup, add the basil 7, the lemon juice 8 and blend everything with an immersion blender for 1-2 minutes 9.

You should obtain a bright green liquid mixture, without visible pieces of basil 10. Pour the mixture into a shallow and wide baking dish 11, cover with plastic wrap 12 and place in the freezer.

Wait an hour and take the mixture from the freezer, as you can see, ice crystals will have formed. With a spoon, break the larger crystals and mix 13. Put it back in the freezer for another hour and repeat the same procedure at least 2 more times with the same timing 14, until it is completely solidified. When the granita is ready, move on to the peaches: wash them without drying and place them whole in a saucepan. Add 1 tablespoon of sugar to each peach 15

and cover them with basil leaves 16. Add a little water 17 to create some steam inside the saucepan. Cover with a lid 18 and cook for 35-45 minutes depending on the size of the peaches, over a lively flame.

As soon as they are ready, turn off the heat. Remove the basil 19 and gently transfer only the peaches to a plate 20. Put the saucepan back on the heat 21

and as soon as the cooking syrup is reduced, transfer it to a small bowl 22 and let it cool. As soon as the peaches have cooled, peel them using a small knife 23. Be careful to remove only the skin without affecting the fruit's flesh. As you go, place them on a cutting board and continue peeling the others. Now from each peach, cut slices 34.

At this point, everything is ready, you just need to plate. With a spoon, transfer 4 peach slices to the edge of the plate 25. Then, using a scoop without a spring or a spoon, scrape the granita 26. Gather it with the scoop, this time with a spring, and create a semi-sphere of granita 27,

which you will place in the center of the peaches 28. Take the now cold syrup and with a spoon transfer a bit onto the peaches 29, avoiding putting it on the granita 30.

Storage

You can store the granita in the freezer for up to one month. Just scrape it when serving.

The peaches and syrup can be stored in the refrigerator well covered for up to one day.

Tip

For a fruit version of the granita, omit the basil and add a fruit puree made at home: simply blend 250 g of fruit pulp with 50 g of sugar.

It is important that the syrup is very cold, so when you add the basil it will not oxidize and you will get a bright green!

Instead of basil, you can use sage or rosemary!

For the translation of some texts, artificial intelligence tools may have been used.