Jamie Oliver 5 Ingredients Peach Granita

Ingredients Needed

• 2 ripe peaches or 1 x 410g tin of sliced peaches in juice
• 3 sprigs of fresh mint
• 2 teaspoons vanilla bean paste, plus extra to serve
• 500g Greek yoghurt
• 150ml vodka or grappa (optional)

How To Make Jamie Oliver 5 Ingredients Peach Granita

1. Freeze the Peaches: Start by preparing your fruit. If using fresh peaches, peel, remove the stones, and slice them up. If you’re using tinned peaches, just drain them well. Lay the slices flat in a reusable freezer bag and freeze overnight until rock solid.
2. Blend into Granita: When it’s time to serve, take the frozen peaches out and break them up into a food processor. Add a couple of fresh mint leaves and the vanilla bean paste. Pulse everything until you get that perfect icy-snow consistency—it should look slushy, not smoothie-like.
3. Prepare the Yogurt Base: Spoon the thick, creamy Greek yoghurt into chilled serving bowls. This gives a lovely contrast to the icy granita and makes the dish feel more indulgent.
4. Serve the Granita: Top each yoghurt portion with a generous scoop of the peach granita. Finish with a drizzle of vanilla bean paste and garnish with fresh mint leaves for a pop of colour and flavour.
5. Add the Final Touch (Optional): If you like, serve with a shot of chilled vodka or grappa on the side. It’s a grown-up twist that really elevates this light dessert. You can also add a few fresh peach slices for extra texture.

Why I Love This Recipe

I made this on a sweltering day and it was honestly heaven in a bowl. It’s fresh, vibrant, and takes almost no time to pull together (once the peaches are frozen!). The yoghurt gives it a creamy tang, and the mint and vanilla make everything taste extra special. It’s now my go-to summer dessert.

Recipe Tips

• Use ripe peaches for the best natural sweetness and depth of flavour.
• Freeze overnight to get those solid, icy slices perfect for blending.
• Pulse, don’t puree—you want a textured granita, not a sorbet.
• Serve straight away—it starts to melt fast in warm kitchens.
• Go alcohol-free by skipping the vodka or using peach juice for a family-friendly version.

How To Store This Jamie Oliver 5 Ingredients Peach Granita

• In the Freezer: Store leftover granita in an airtight container for up to 1 week. The texture will harden, but you can re-blend it or scrape it with a fork to fluff it back up.
• Re-Serving: Just give it a quick pulse in the blender again or let it sit at room temp for a few minutes before scooping.
• Tip: Don’t store it with yoghurt already layered—keep components separate until serving for best texture.

FREQUENTLY ASKED QUESTIONS

• Can I use frozen peaches?
  Absolutely! Just skip the overnight freeze and blend straight from frozen.
• What can I use instead of Greek yoghurt?
  Try skyr, coconut yoghurt, or even mascarpone for a richer base.
• Is it kid-friendly without the alcohol?
  Yes! Just leave out the vodka and it becomes a fantastic family dessert.
• Can I make it ahead of time?
  You can blend and refreeze, but it’s best served fresh for that fluffy texture.
• What if I don’t have a food processor?
  A high-speed blender works too—just pulse slowly and avoid overblending.

Nutrition Facts

• Calories: 187 kcal
• Fat: 8g
• Saturated Fat: 4.9g
• Protein: 4.4g
• Carbohydrates: 10.9g
• Sugars: 10.8g
• Salt: 0.2g
• Fibre: 0.8g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Baked Cheesecake
• 5 Ingredients Baked Apricots
• 5 Ingredients Lemon Sherbet
• 5 Ingredients Posh Lollipops