Recipe by Michael Weldon
Ingredients
10 yellow peaches
1 tub sweet and creamy Jalna
1 teaspoon apple cider vinegar
Caster sugar 50g
1 teaspoon vanilla bean paste
100g almonds
1 bunch thyme
METHOD
In a blender combine the peaches, sugar, vinegar and vanilla. Blend until smooth.
Divide the mixture in half. Add 1 cup of water to one half of the peach syrup and mix pour into a tray and freeze.
With the second half of the peach syrup, combine with half the yoghurt and fold together gently.
Once the granita mix is frozen. Fluff with a fork.
Serve the yoghurt mix in a bowl. Add the almonds and some extra diced peach. Finish with the granita. Eat straight away.
