Cherry Granita
Photography Manja Wachsmuth.
Frozen desserts are perfect for the summer months. This granita recipe uses fresh cherries and crème de cassis to create a refreshing treat.
Serves: 8
INGREDIENTS
500 grams dark red cherries, pitted and roughly chopped
1 cup water
½ cup sugar
1 tablespoon crème de cassis (blackcurrant liqueur)
finely grated zest and juice 1 lime
METHOD
Put the cherries in a food processor and blend until well chopped but retaining a little texture.
Put the water and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 1 minute. Combine with the cherries and the lime zest and juice. Tip into a shallow freezer-proof tray. Cool then freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat twice more periodically, until no large pieces of ice remain.
To serve: Place spoonfuls in chilled glasses and serve immediately.
Cook’s tips
Don’t despair if you forget to break up the granita as it freezes and you end up with a solid block. Just scrape it with a strong fork and it will be fine.
Surprise your guests by serving the granita Sicilian style: spoon into small brioche and top with a dollop of softly whipped cream.
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