This Peach Sangria Granita is a refreshing, icy treat that combines the luscious sweetness of peaches with the vibrant tang of sangria. Perfect for warm afternoons or evening gatherings, it’s a dessert and cocktail rolled into one. With just 5 minutes of prep, you’ll create a frosty, granulated texture that melts delightfully on your tongue.
Each spoonful bursts with juicy peach flavors, balanced by the subtle warmth of wine and a hint of citrus. It’s a guilt-free indulgence, packed with natural fruit sugars and a touch of elegance. Serve it in chilled glasses for a stunning presentation that’s as effortless as it is impressive.
Light, airy, and bursting with summer vibes, this granita is a crowd-pleaser that’s as easy to make as it is to enjoy. The 371 calories per serving come from wholesome ingredients, making it a healthier alternative to traditional desserts. Its icy crystals are both refreshing and satisfying, offering a playful contrast to the smooth, fruity base.
The blend of peaches, wine, and citrus creates a harmonious flavor profile that’s both sweet and tangy. Whether you’re hosting a party or treating yourself, this Peach Sangria Granita is a simple yet sophisticated way to elevate any moment.
Ingredients for Peach Sangria Granita
- 1 cup water
- 1 cup sugar
- Juice of 1 orange (about ½ cup)
- Juice of 1 lime
- Juice of 1 lemon
- 2 cups red wine (Shiraz recommended, but any dry red wine works)
- ½ cup Peach Schnapps (substitute with peach nectar for a non-alcoholic version)
Step-by-Step Instructions
- Make the syrup: In a large saucepan, combine 1 cup water and 1 cup sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved.
- Add citrus juices: Stir in the juice of 1 orange, juice of 1 lime, and juice of 1 lemon into the syrup.
- Incorporate wine and schnapps: Remove the saucepan from heat and add 2 cups red wine and ½ cup Peach Schnapps. Stir well to combine.
- Transfer to a dish: Pour the mixture into a 13×9-inch glass or metal baking dish.
- Freeze and stir: Cover the dish and freeze for 1 hour. After an hour, use a fork to stir and scrape the partially frozen mixture to create a slushy texture.
- Continue freezing: Return the dish to the freezer and freeze for at least 2 more hours, stirring and scraping with a fork after the first hour.
- Serve: Before serving, use a fork to break up the granita into a fluffy, icy consistency. Enjoy immediately!
Perfect Pairings: Serving Suggestions
Serve your Peach Sangria Granita in chilled glasses or bowls for an extra refreshing touch. Garnish with fresh peach slices, orange wedges, or a sprig of mint for a pop of color and flavor. It’s also delightful paired with light desserts like shortbread cookies or a scoop of vanilla ice cream for a sweet contrast.
Mix It Up: Recipe Variations
Swap the red wine for white wine or rosé to create a lighter, fruitier version. For a non-alcoholic twist, replace the wine and schnapps with peach nectar and sparkling water. You can also experiment with different citrus juices, like grapefruit or tangerine, to customize the flavor profile to your liking.
Freeze and Store: Storage Tips
Once prepared, the granita can be stored in an airtight container in the freezer for up to 2 weeks. If it becomes too solid, simply let it sit at room temperature for 5-10 minutes before scraping it with a fork to restore its slushy texture. Avoid refreezing multiple times to maintain the best consistency.
Quick Tips: Time-Saving Hacks
To speed up the freezing process, spread the mixture in a shallow, wide container for quicker cooling. If you’re short on time, skip the hourly stirring and freeze it all at once—just be prepared to scrape a bit more vigorously before serving. Pre-squeeze your citrus juices ahead of time for even faster prep!
Essential Tools: Equipment Guidance
A 13×9-inch glass or metal baking dish works best for even freezing. Use a sturdy fork or a flat spatula for scraping the granita into fluffy crystals. If you’re making a larger batch, consider using multiple smaller containers to ensure consistent freezing and easier serving.
Peach Sangria Granita
Ingredients
- 1 cup water
- 1 cup sugar
- ½ cup Juice of 1 orange
- Juice of 1 lime
- Juice of 1 lemon
- 2 cups red wine I used Shiraz
- ½ cup Peach Schnapps
Instructions
- In large saucepan, heat water and sugar on medium heat and stir constantly until sugar is dissolved.
- Stir in lime, lemon, and orange juice.
- Remove from heat and add wine and peach schnapps, stir.
- Transfer to 13×9 glass or metal baking dish.
- Cover and freeze for one hour then use a fork to stir up the slushied contents of the granita.
- Return to freezer and freeze at least 2 more hours, stirring/scraping again with a fork after another hour.
- Use a fork to break up the granita before serving.