Peaches with raspberry granita

Peaches with raspberry granita

The Sugar Hit!
Chris Middleton

Basically, a huge plate of fresh peaches with a pile of luminescent raspberry granita mounded on top, I like to think of this as peach melba for the hottest day of the year. The blushing, sunset-orange peaches – as ripe as you can get them – contrast beautifully with the ludicrously ruby-red granita. It’s impossible to be sad with food this beautiful in front of you. Oh, and it’s vegan.


Quantity Ingredient
115g caster sugar
185g fresh raspberries
or 185g frozen raspberries
4 peaches


  1. Put the sugar and 250 ml water in a small saucepan and stir over low heat until the sugar dissolves. Bring the mixture to the boil, then turn off the heat and add the raspberries. If you’re using frozen raspberries, let them sit in the mixture until defrosted.
  2. Pour the mixture through a sieve into a small metal baking tray, pushing through as much of the raspberry pulp as you can, and leaving the seeds behind. Give the mix a stir, then put it in the freezer. After an hour, stir the mixture with a fork, breaking up any ice crystals and bringing the edges into the middle. Put it back in the freezer and leave to set completely.
  3. To serve, either peel the peaches by cutting a cross into the base of each one, pouring over some hot water and then rinsing and peeling off the skins, or just leave the skin on. Either way, cut the peaches into quarters (removing the stones) and arrange them on a platter. Using a fork, scrape up the granita into a pile of snowy crystals, then pile it onto the peaches and serve straight away.


  • It’s best to keep the platter and the peaches as cold as possible, because the granita will start melting pretty quickly. In fact, it’s best to cut the peaches, plate them up and then refrigerate the whole platter early so all you have to do is pile on the granita and serve ASAP when you want to eat.
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