- 1 serve veg or fruit
- High in dietary fibre
- Vegan
- Vegetarian
- Shellfish free
- Seafood free
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
Make the most out of summer fruit with this delicious 3-ingredient granita.
- Serves4
- Cook time5 minutes
- Prep time10 minutes, + 30 mins cooling time & 4 hours freezing time
Ingredients
- 1/2 cup (110g) caster sugar
- 1 cup (250ml) orange juice
- 8 (1kg) yellow nectarines, stoned, coarsely chopped
- Sliced yellow nectarine, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place 1/2 cup (110g) caster sugar and 1 cup (250ml) orange juice in a small saucepan over high heat. Cook, stirring, for 3 mins or until sugar dissolves. Bring to the boil, then remove from heat. Set aside to cool.
Step 2
Remove stones from 1kg yellow nectarines and coarsely chop. Place nectarine in a blender with cooled sugar syrup. Blend until smooth. Pour into a shallow metal slice pan and cover with foil. Place in the freezer for 2 hours or until icy. Use a fork to stir and scrape the edges to break up any large ice crystals. Freeze, stirring and scraping with a fork every 30 mins, for 2 hours or until mixture resembles flaky crystals.
Step 3
Divide among serving glasses and serve with sliced nectarines.
Nectarine granita
- Serves4
- Cook time5 minutes
- Prep time10 minutes, + 30 mins cooling time & 4 hours freezing time
Ingredients
- 1/2 cup (110g) caster sugar
- 1 cup (250ml) orange juice
- 8 (1kg) yellow nectarines, stoned, coarsely chopped
- Sliced yellow nectarine, to serve
Description
Make the most out of summer fruit with this delicious 3-ingredient granita.
Method
Step 1
Place 1/2 cup (110g) caster sugar and 1 cup (250ml) orange juice in a small saucepan over high heat. Cook, stirring, for 3 mins or until sugar dissolves. Bring to the boil, then remove from heat. Set aside to cool.
Step 2
Remove stones from 1kg yellow nectarines and coarsely chop. Place nectarine in a blender with cooled sugar syrup. Blend until smooth. Pour into a shallow metal slice pan and cover with foil. Place in the freezer for 2 hours or until icy. Use a fork to stir and scrape the edges to break up any large ice crystals. Freeze, stirring and scraping with a fork every 30 mins, for 2 hours or until mixture resembles flaky crystals.
Step 3
Divide among serving glasses and serve with sliced nectarines.