Lemon Peach Granita With Champagne


Servings: 8
Granita is an Italian frozen treat made from fruit, sugar, and water. It is like Italian ice, but with a coarser texture due to large crystals. Using the syrup from canned fruit eliminates the need to create simple syrup in this recipe, while seedless lemons are a dream to prep. Granita is delicious on its own, but serving it topped with champagne will up your brunch beverage game.


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes:

Use the discarded lemon peel to create candied lemon peels to be used as garnish.


Sponsored by Wonderful® Seedless Lemons

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