Frozen sweet and sour cherry granita
Prep: 15 minutes
Freeze: 5 to 6 hours
Makes 6 cups (6 servings)
Top scoops of the granita with a spoonful or two of sparkling wine, if desired. I like to add Amarena cherries in syrup or Luxardo Maraschino cherries for a triple cherry delight.
Note: For simple syrup, simmer 1 cup sugar with 1 cup water in a small saucepan until sugar is completely dissolved. Cool and refrigerate for several weeks. You can use frozen sour cherries if you cannot find them fresh.
1 pound stemmed sour cherries, pitted (2 cups)
1 pound stemmed sweet cherries, pitted (2 cups)
1⁄2
cup water 1⁄2- 2⁄3 cups simple syrup (see note) 1⁄8 teaspoon salt
Luxardo maraschino cherries, optional, for garnish
Puree 1 pound pitted sour cherries and 1 pound pitted sweet cherries with 1⁄2 cup water in a blender (work in batches if necessary) until smooth. Push through a fine-mesh strainer into a 13 by 9-inch metal baking pan. Stir in simple syrup to taste and salt.
Freeze until very slushy, 1-2 hours. Rake the mixture with a large fork to fluff it up. Then repeat the process of freezing and raking every 2 hours until completely fluffed and frozen.
Return to the freezer and repeat the process of freezing and raking with the fork 2 more times.
Use an ice cream scoop to serve the mixture in small glasses. Garnish with maraschino cherries, if desired.