Ingredients

Peach puree

• 4 ripe peaches
• 300ml boiling water
• 300g caster sugar
• 1 vanilla pod

Champagne

• 750ml champagne
• 30ml peach schnapps

Method

1. Peach Puree: Place the boiling water and caster sugar in a saucepan and stir them together until the sugar has dissolved. Add the vanilla pod and peaches to the syrup and place the saucepan over a moderate heat. Bring the syrup to a simmer and reduce the temperature slightly. Leave the peaches to cook gently for 15 minutes. Remove the saucepan from the heat and remove the peaches from the saucepan with a slotted spoon. Allow the peaches to cool slightly. Cut the peaches in half and remove the stones from them. Roughly dice the peaches and place them in a food processor or blender and puree them with 200ml of the cooking syrup. If using canned peaches puree them with their syrup. Set the puree aside until well cooled.
2. Granita: Mix the peach puree with the champagne and peach schnapps in a bowl until well combined. Place the mixture in a metal container or another freezer proof container and freeze it for 2 hours. Remove the mixture from the freezer and mash it with a fork then return it to the freezer for another couple of hours. Repeat the process and freeze the granita for 2-3 hours or until ready to serve.
3. To Serve: Remove the granita from the freezer 15 minutes before serving. Serve the granita in champagne glasses garnished with mint leaves.