A Sweet Scoop of a Texas July

Cameron, TX - There is a specific kind of quiet that settles over Central Texas in the second week of July. The firecrackers from the Fourth have fizzled out, the midday sun bakes the clay streets of Cameron, and the best place to be is anywhere with a porch, a strong ceiling fan, and a cold drink.

But if you want the true taste of a Texas summer right now, you look to the orchards. July is the crown jewel of peach season in the Lone Star State. From the roadside stands to local kitchens, those sweet, heavy, sun-warmed peaches are everywhere.

This week’s recipe takes those perfect Texas peaches and turns them into a sophisticated, icy treat that will cool you down down to your boots: a Peach and Jalapeño Granita.

Granita is just a fancy word for a rustic, Italian-style shaved ice, but we’re giving it a definitive Texas twist. By blending fresh, ripe peaches with a splash of fresh lime and just a subtle hint of jalapeño, you get a dessert that is incredibly refreshing, sweet, and crisp, with a barely-there warmth at the finish that reminds you exactly where you are. It’s light, it’s effortless, and it requires absolutely zero stove time. Grab a spoon and beat the July heat!

Recipe of the Week: Texas Peach & Jalapeño Granita

Prep time: 15 minutes Freeze time: 3 to 4 hours Yields: 4 servings

Ingredients:

• 4 large ripe peaches, peeled, pitted, and sliced
• 1/4 cup local Texas honey (or simple syrup)
• 2 tablespoons fresh lime juice
• 1/2 small jalapeño, seeds and ribs completely removed (just for a subtle, bright warmth—not burn-your-tongue heat!)
• 1/2 cup water
• Fresh mint leaves for garnish (optional)

Instructions

1. Blend it Smooth: Place the sliced peaches, honey, lime juice, jalapeño slice, and water into a blender. Blend on high until the mixture is completely smooth and liquid.
2. Pour to Freeze: Pour the mixture into a shallow baking dish (a 9x13 metal or glass pan works perfectly). The shallow depth helps it freeze quickly and evenly.
3. The Freeze and Scrape: Place the pan flat in the freezer. Every 30 to 45 minutes, take a fork and scrape the frozen edges inward, breaking up any large ice chunks. Repeat this 3 or 4 times.
4. Shave and Serve: After about 3 hours, the mixture should look like a beautiful pan of fluffy, shimmering, icy crystals. Fluff it one last time with your fork, scoop it into chilled glasses, and garnish with a leaf of fresh mint if desired. Enjoy immediately!

Chef's Tip: Want to turn this into a breezy summer cocktail for the weekend? Scoop the finished granita into a glass and top it off with a pour of chilled Prosecco, continuous sparkling water, or a splash of Texas vodka.