SUNWEST
Summer Fruit Granita
1 pound fresh ripe Sun West California peaches, plums or nectarines
1/2 cup sugar
1/2 cup fresh or frozen raspberries (only if using nectarines)
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1. Cut fruit into a large saucepan, discarding the pits. Add sugar and 1 cup
water; bring to a boil. Reduce heat, cover and let simmer for 10 minutes,
or until fruit is tender. Let fruit cool; add raspberries if using nectarines.
2. Pour fruit into a blender and purée. Strain through a sieve; discard any
pulp. Stir in orange and lemon juice; taste for sweetness, adding sugar
as needed.
3. Pour into a 9-inch square nonreactive metal or glass pan. Cover and
freeze until ice crystals form around the edges, about 30 minutes. With a
fork, stir the ice crystals toward the center. Repeat process once or twice
before it is completely frozen to create a granular texture.
4. Break up the frozen mixture with a fork or chop with a chef’s knife.
Serve in stemmed glasses. Makes 4 servings.
Brands may vary by region; substitute a similar product.
MARTINELLI’S
Sparkling Cider à la Mode
8 ounces Martinelli’s Sparkling Cider (well chilled)
1 scoop vanilla ice cream
Cinnamon
Whipped cream
Nutmeg
Apple wedge
1. Put sparkling cider and ice cream in a blender and mix thoroughly.
2. Add cinnamon to taste. Pour into a glass and garnish with whipped
cream, a sprinkle of nutmeg and an apple wedge. Makes 1 superb
after-dinner drink.
Brands may vary by region; substitute a similar product.
