Peach granita

Put the sugar in a saucepan with water and bring to a boil, stirring occasionally to dissolve the sugar.

Wash peaches without peeling them, privatel kernel dimezzatele, and cut them into small pieces.

Put them in the saucepan, rimestateli in the syrup and simmer, slow focus and container, uncovered for about 30 minutes.

Remove the mixture from the heat and let it cool completely; then pass through a sieve of horsehair and collect the purée into a bowl.

Add the lemon juice and a pinch of vanillin and mix well; then travasatelo in ice trays and place it in the freezer for about 2 hours, stirring every 30 minutes with a wooden spoon.

After the stipulated time, spread the crushed ice into 4 glasses and serve.