Rosewater Peach Granita
4 ripe peaches, peeled, halved, pitted, and coarsely chopped
1/2 cup water
1/4 cup sugar, plus 2 tablespoons
1 tablespoon fresh lemon juice
2 teaspoons rosewater
a pinch of salt
Puree peaches, water, sugar, lemon juice, rosewater and salt in a blender; add more sugar and rosewater to taste. Transfer to a baking dish. Freeze for 3 hours, scraping with a fork every hour (mixture should be icy and fluffy).