Cherry granita

Cherry granita

By
From
My Favourite Ingredients
Serves
6-8
Photographer
Jason Lowe

This lovely, vibrant, fairy floss pink granita is the perfect end to a simple lunch on a warm day in June. The sweet icy granules tingle on your tongue, releasing a taste that is pure cherry. The fruit is uncooked in this recipe, allowing the cleanest possible flavour of cherry to shine through.

Ingredients

Quantity Ingredient
1.5kg ripe, sweet cherries
400g caster sugar
250ml water
small pinch sea salt
squeeze lemon juice

Method

  1. Wash the cherries and pat dry, then remove the stems and stones. Tip the fruit into a food processor and purée until smooth. Pass through a sieve into a bowl and set aside.
  2. Place the sugar and water in a heavy-based pan over a medium heat. Once the sugar has dissolved, turn up the heat slightly and simmer for 3–4 minutes or until the syrup is slightly viscous. Remove from the heat and allow to cool completely.
  3. When cold, pour the syrup over the puréed cherries. Add the salt, squeeze in a few drops of lemon juice and stir well to combine. Pour into a shallow freezerproof tray – the purée should be no more than 3cm thick. Cover and place in the freezer for an hour or so.
  4. When the granita begins to set and has firmed up around the edges, remove from the freezer and use a fork to drag the frozen crystals from the edges in towards the centre. Don’t beat the mixture – a granita is meant to be icy and crunchy, not smooth like a sorbet.
  5. Return to the freezer for a further 30 minutes or so, then repeat the procedure. Now freeze until set. Store in a covered plastic container in the freezer until ready to use. To serve, scrape shavings from the granita and pile into chilled glasses.
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