During the summer, I find myself craving icy treats that are not too sweet. Often it is an espresso granita with a dollop of whipped or coconut cream. This time I wanted to incorporate the creaminess into the granita which the avocado was perfect for. Half of a peach, ginger liqueur (Barrow's), maple syrup, lime juice and zest sealed the deal. <br />Being one that loves versatile recipes, this could also double as a smoothie and/or chilled dessert soup. <br />The scraping of the mixture after frozen to make the granita can be done in the individual cups. Alternatively, the whole mixture can be frozen in a shallow pan and scraped up when frozen and served in dessert cups.

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