I’m in the middle of moving from one city to another which means I am knee-deep in moving boxes, packing tape, paint, and plaster. Plus, I have a dog running around my feet being chased by a little girl trying to pack him in bubble tape. The worst part is that my kitchen is partly in boxes and my computer is about to be. So, please say a little prayer that I make it out of this with my sanity in tact.

In the meantime, I am craving this granita constantly and thought I’d share an old post today. Enjoy… 

Grapefruit and Rosemary Granita originally posted May 2011

There’s nothing better in the summer than a refreshing granita and I’ve made quite a few. Granitas have even been my close friend during those teething days with Mia. Her favorite, cantelope and mint, was devoured daily and helped sooth her swelling gums.

I love granitas because they are supper simple to make and like a good dress can be dressed up or down with the addition of a touch of liqueur. This grapefruit and rosemary granita is so delicious and is my favorite yet! Don’t be put off by the rosemary my friends, it a delightful and elegant pairing with the grapefruit and will surprise you.

grapefruit and rosemary granita serves 4

• 1 cup water
• 1/2 cup sugar
• 1 rosemary sprig, 7 inches
• 2 1/2 cups fresh squeezed grapefruit juice (about 4 grapefruits)
• 1/2 cup vodka, optional

In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Here’s a little note: I am a rosemary lover, my husband not so much. I like this granita with two sprigs of rosemary and he thinks I’m just a little crazy. So, if you are like me you might consider an extra sprig. Once the sugar is dissolved remove from heat and allow to cool. This is a low sugar simple syrup.

While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl retaining some pulp. You could just go and buy grapefruit juice but where is the fun in that and I promise you it will not be as good!

Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka (by the way I know I don’t have to really say this but I’m going to anyway: do not add vodka if you are serving this to your kids). Stir to combine.

Pour the grapefruit/syrup mixture into a 9×13 glass or metal baking pan. Place in the freezer. Allow to freeze for an hour without disturbing.

Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine slushy consistency, about 2 hours.

Serve and enjoy!

Today, I made Mia her own batch the exact same way as the grapefruit rosemary granita using fresh squeesed orange juice with no simple syrup. Oranges are in season and super sweet already. She loved it.

When I came back home to Texas from a recent vacation, I found two things had happened while I was gone. It was sweltering hot and peach season had begun. Summer had unpacked it’s bags, moved in, and had it’s feet already propped up on my coffee table. Peach season and a cold Shiner Ruby Red Bird are the only things that make me forget about the heat of a burning Texas summer.

There is nothing like a sweet juicy Texas peach and when the husband came home with bag of peaches from a roadside stand we instantly filled our bellies. We had sweet warm juice running down all of our faces and the sticky smiles were proof that summer was here.

Peaches are one of the easiest fruits to cook with. You’ll find many peach recipes on ISMS this year as it is going to be a good season for fresh ripe peaches. This recipe for Peach Crostata with Cornmeal Crust is one of our favorites and I’ve already cooked it twice in two weeks. The cornmeal crust is amazing! It is not my recipe but Ian Knauer’s from his book The Farm that I have adapted to fit this recipe. The Farm is by far one of my favorite cookbooks. The salty nuttiness of the crust is the perfect combination with the sweet tart peach filling. This rustic crostata is simple to make and by God one of the best summer desserts that I look forward to all year!

Peach Crostata with Cornmeal Crust serves 8 to 12

dough

• 1 cup all-purpose flour, plus more for rolling out dough
• 1/2 cup yellow cornmeal
• 1 teaspoon light brown sugar
• 1 stick (1/2 cup) unsalted butter, cut into cubes
• 1/2 teaspoon kosher salt
• 2-5 Tablespoons cold water

filling

• 5 cups ripe peaches, about 13 small peaches
• 3/4 cup sugar
• 1/4 cup brown sugar
• 3 Tablespoons cognac
• 2 1/2 Tablespoons all-purpose flour
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt

In a food processor add flour, cornmeal, sugar, butter, and salt. Pulse until combined and mixture looks like course sand.

Add 2 tablespoons of cold ice water (minus the ice). Pulse to combine.

If the dough still looks like coarse sand keep adding water one tablespoon at a time until the dough starts to come together when pinched. The amount of water used depends on the humidity of the day. Some days I use 3 tablespoons and others 5. Note: This can be done without a food processor. Mix ingredients in a large bowl. Work water in using a fork.

Press dough together to form a disk. Wrap in plastic wrap and place in the refrigerator for 2 hours. If you are in a hurry place in the freezer for 30 minutes but the fridge is best.

When you are ready to get this crostata going preheat the oven to 425°F and grease a 10 inch pie plate or tin. Slice peaces in half, remove the pit, and slice peaches into small cubes. There is no need to peel the peaches. This is supposed to be rustic right?

Place the peaches in a large bowl with the remaining ingredients for the filling. Stir to combine.

On a clean dry work surface, throw a little flour down. Place the chilled dough on the flour and add an additional bit of flour on top of the dough.

Using a rolling pin, roll out the dough to a 12 inch round. It’s ok if it cracks on the edges.

Place the rolled dough into a greased 10 inch pie plate or tin.

Pour the peach filling into the dough.

Then simply fold the dough up and over the edge of the fruit. Place in the oven and bake for 45 to 50 minuted until the crust is golden.

Allow to cool completely before serving. This will give the filling time to set. Best served at room temperature.

Slice. Serve. Smile. Lordy this one is good.