|5||ripe peaches, pitted and coarsely chopped|
|Fresh mint sprigs (for garnish)|
1. In a small saucepan over medium heat, combine the water and sugar. Stir until the sugar dissolves. Remove from the heat and set aside for 10 minutes.
2. Cut the lemon in half and, using a small serrated knife, cut the pulp from the rind, leaving the white pith still attached to the rind. (Do this over a bowl to catch all the juice.) Discard any seeds.
3. In a food processor, combine the lemon pulp and the peaches. Puree until smooth. Set a fine-meshed sieve over a bowl. Pour the puree into it, and use a firm rubber spatula or the back of a spoon to scrape the puree through the sieve. You should have about 2 cups of peach puree. Discard the solids in the sieve. Stir in the sugar mixture.
4. In a 9-by-13-inch metal or glass baking pan, pour the fruit puree mixture. Cover with plastic wrap and place on a flat surface in the freezer. Freeze for 1 to 1 1/2 hours or until the mixture is partially frozen. Use the tines of a fork or small spoon to scrape the ice around the edges into the center. Return the pan to the freezer. Every 20 to 30 minutes, scrape the mixture until it’s a fluffy mass of flaky ice crystals. This can take as long as 4 to 6 hours total, depending on the temperature of your freezer. (The granita is best served the day it’s made, but will keep in the freezer in a covered container for up to a few days.)
5. Spoon the granita into glasses or dessert cups and garnish with mint.