Cocktail of the Week: Spiked Peach Limeade Granita

I'm not sure you can still find fresh peaches at the farmer's market, like I did when I tried this recipe six weeks or so ago...but frozen peaches would work just fine. I skipped the freeze and scrape steps for this and just froze it in the bowl and then threw it in a blender. Delicious. A last hurrah to summer here in the South...

Spiked Peach Limeade Granita
From Cooking Light magazine.
Makes eight one-cup servings.

4 cups water
3 cups peach slices (about 3 medium) (or use frozen)
1 1/3 cups sugar
6 mint leaves
1 1/3 cups fresh lime juice
3/4 cup rum
Peach slices and fresh mint sprigs .for garnish

Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.

Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish.

Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.