Peach and moscatel granitaWant to save this recipe? Once cool enough to handle, remove the skins from the peaches and add these to the pan of poaching liquid. Strain into a jug, pressing the juice from the skins, then stir in the lemon juice: you should have about 700ml syrup. You will need to do this five or six times, until you have a lovely granita. Serve scoops of the granita with a whole poached peach, or cut the fruit in half and remove the stones.