Sour Cherry Granita

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READY IN: 5hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the cherries, then drain and pit them into a bowl, keeping all the juice.
  • Place the cherries and their juice in a food processor or in a blender and purée. Pass the purée through a fine sieve, set over a saucepan, and throw away the pulp.
  • Measure the cherries and add enough water to bring the total amount of fruit and water up to three cups. This should be about 2/3 cup water.
  • Put the cherries and water in the saucepan over a medium heat, along with the sugar and the ginger.
  • Cook until the sugar has dissolved, then take the pot off the heat and cool.
  • Run through a sieve again, if you feel it is necessary.
  • Pour into a shallow dish and freeze, stirring about once every hour, bringing ice crystals from the edge into the centre.
  • It will take about 5 hours to freeze completely.
  • Serve, or store in the freezer, covered, up to 2 days. You may have to take it out of the freezer for a few minutes before serving.
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