From The Perfect Scoop by David Lebovitz
The fruits taste less sweet after they're frozen, so the sweeter they are from the beginning, the better. Making a frozen dessert doesn't get any easier than this. Serve with vanilla ice cream or frozen soy milk, and it'll be like a creamsicle. Otherwise, it's great surrounded by berries, perhaps sweetened by a drizzle of honey. Allow a few hours to a day for proper freezing.
Ingredients:
6 ripe nectarines or peaches
1 1/3 cups water
1/2 cup sugar
Directions:
1) Slice the fruit in half and twist to remove the pits. Cut into chunks and cook with 1 cup of the water in a medium, non-reactive saucepan over medium heat, covered, stirring occasionally, until they're soft and cooked through, about 10 minutes
2) Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, puree the mixture in a blender with the remaining 1/3 cup of water, until smooth. I don't recommend using a food processor for this, as the liquid can leak (at least in mine!).
3) Freeze according to the instructions for the Mojito Granita.
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