What You Need
2 pounds Ripe Peaches
1/3 cup White Sugar
1 cup Water
1 tsp Lemon juice
1/8 tsp Somersault
For Caramel Sauce (or you can substitute your favorite Vegan Caramel Sauce!)
3 Jolly Acres Caramels (we prefer they Cayenne Caramels!)
2 Tbls Milk (we used Goat Milk)
What To Do
Take the pits out of your peaches and place them in a blender with your Sugar, Water, Lemon Juice, and Somersault. Puree until smooth.
Pour the mixture into a large pyrex baking dish. Should be less than an inch deep in the baking dish. Place the dish in the freezer and set a timer for 45 minutes.
After 45 minutes take a fork and scrape the edges into the center of the dish, using the tines of the fork to break up any clumps.
Repeat this process every 45 minutes for 2 to 4 hours until the mixture is flaky and scoopable.
When you think its going to be your final 45 minutes, start your caramel sauce.
Put a sauce pan on medium heat and Pour in the milk. Add 3 caramels and stir until melted.
Turn the heat to high and stir vigorously, allowing caramel sauce to bubble and froth.
Turn off the heat and allow to cool.
Take your granita from the freezer and scoop into bowl. Spoon the caramel on top and sprinkle with Somersault.
For extra texture and flavor try adding nuts or freshly sliced fruit!