Bring the water to a boil in a medium saucepan. Add the peaches and sugar, and simmer gently 30 minutes. Allow the peaches to cool thoroughly in the liquid, and pass the contents of the pan through a fine-mesh strainer, scraping the solids to extract as much pulp as possible. Add the Peach Balsamic Vinegar and vanilla, and freeze 45 minutes to 1 hour, scraping the ice crystals that form around the edges into the center every 10 minutes with a spatula. The mixture should be of an even, grainy consistency when ready.
To serve, scoop the granita into chilled serving glasses and garnish with mint leaves.
Recipe adapted from Lidia Bastianich – found on www.thedailymeal.com
