Nectarines make a particularly enticing summertime granita that definitely merits precious freezer space as the temperature climbs. I patiently wait and wait for the first of the sweetest-smelling nectarines to appear, and then bang—I hit the markets, buying as many as I can. Try serving this granita surrounded by a mixture of raspberries, blueberries, and sliced strawberries sweetened with a touch of honey.

　　

Ingredients

makes about 1 quart (1 liter)

　　6 ripe nectarines (about 2 pounds, 1 kg)

　　1 1/3 cups (330 ml) water

　　1/2 cup (100 g) sugar

　　

Step 1

Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with 1 cup (250 ml) of the water in a medium, nonreactive saucepan over medium heat, covered, stirring occasionally, until they’re soft and cooked through, about 10 minutes.

　　

Step 2

Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, purée the mixture in a blender or food processor with the remaining 1/3 cup (80 ml) water until smooth. Freeze according to the instructions for freezing granita on page 145.

　　

Variation

Step 3

To make Peach Granita, substitute 6 large peaches for the nectarines. Peel the peaches before cooking.

　　The Perfect Scoop