1 Place a 26cm x 16cm slice tin in freezer for 30 minutes.
2 Lightly score the base of each peach with a cross. Bring a large saucepan of water to the boil. Add the peaches and simmer gently for 2 minutes. Remove fruit with a slotted spoon and transfer to a large bowl of iced water to cool. Once cool, carefully remove the skin with a small sharp knife and discard. Cut the peaches into chunks, discarding the pips.
3 Place peaches, lemon juice, ginger, honey and apple juice in a blender, and blitz until smooth.
4 Pour mixture into prepared tin. Freeze, covered, for 2 hours, or until frozen around edges. Using a fork, scrape the mixture into icy granules. Return to freezer for 2 hours, scraping the mixture every 30 minutes.
5 Spoon granita into chilled serving glasses, and top with sliced peach and mint to serve.