- In a blender, purée all the ingredients until smooth. Strain and spoon into an 8-inch (20 cm) square glass dish. Freeze for 6 hours or until the granita is completely frozen.
- In a saucepan over medium heat, bring the water, sugar, lemon juice, vanilla seeds and pod to a boil. Add the peaches and simmer for 8 minutes or until tender. Remove the peach skin, if desired. Let cool. Cover and refrigerate for 4 hours or until the peaches are completely chilled.
- With a fork, scrape the granita into icy crystals.
- Serve the peach halves with the granita, strawberries and vanilla ice cream.