- To prepare the lemons, slice off the ends using a sharp knife, then carefully slice the peel away to remove the pith (see Note). Using the tip of a paring knife, carefully cut along the walls to separate the wedges from the membrane.
- In a blender or food processor, combine the lemon wedges, peaches, peach syrup, and thyme. Pureé to combine. Pour the mixture into a square or round metal cake pan and place in the freezer.
- Let the mixture freeze for 30 minutes, then use a fork to scrape the granita from the pan and place back in the freezer. The edges will freeze first. Repeat this step every 30 minutes over the course of 4 hours until a dry, flaky texture is achieved. Store the finished granita in an airtight container and keep in the freezer up to 5 days.
- When ready to serve, place a scoop of granita into champagne flutes or stemless wine glasses and top with champagne. Place a lemon slice on the glass for garnish.
Make it a mocktail:
Use seltzer or club soda in place of the champagne.
Use the discarded lemon peel to create candied lemon peels to be used as garnish.
Sponsored by Wonderful® Seedless Lemons