- 4 cups cubed Peaches
- 1/4 cup Lime Juice
- 1/4 cup granulated sugar
- 1/4 cup Mango Balsamic Vinegar
- 1/8 tsp salt
- Combine the peaches, lime juice, balsamic, sugar, and salt in a blender or food processor and purée until smooth (about 1 minute).
- Transfer the puree toa shallow metal pan and freeze for 30 minutes.
- Take the pan out (the purée should have begun to freeze, especially around the edges and top) and scrape the puree with a fork and return to the freezer. Repeat this process every 30 minutes for 4 hours. When the mixture is completely frozen and appears dry and flaky in texture the granita is ready to eat.