Cookin’ with Cathy: Peach Granita 

4 fresh peaches1/2 cup granulated sugar1/2 cup water2 tsp lemon juiceIn a small saucepan combine sugar and water. Bring to a boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved. Remove from heat and set aside to cool. Syrup can be made a day ahead and refrigerated.Remove pits from peaches, peel and cut into chunks.Place peaches in a blender along with 3/4 cup of simple syrup and lemon juice. Puree until smooth.Pour peach puree into a bowl and place in freezer. After 1/2 hour remove from freezer and stir with a fork breaking up the ice crystals. Place back in freezer for one hour. Remove from freezer and using the fork, break up the ice crystals again. Put back in freezer and repeat until the puree is frozen and large ice crystals have formed.Keep frozen until ready to serve. Recipe Submitted by: Cathy Speronis