Cherry Granita ( Only 4 Ingredients )

Cherry Granita

  Makes about 3 cups of shaved ice Sour cherries work best in this perky indulgence. Fresh, they have a short shelf-life; so use jarred cherries for a year-round treat. Check to make sure they’re whole and firm in the jar.

Ingedients :

  1. One 24-ounce jar pitted sour cherries
  2. 1⁄2 cup sugar, preferably superfine sugar
  3. 1 tablespoon lemon juice
  4. 1⁄8 teaspoon salt
Cherry Granita ( Only 4 Ingredients )

Instructions :

  1. Place the sour cherries and all the liquid from the jar along with the sugar, lemon juice, and salt in a large blender. Blend until as smooth as possible. (You can work in batches, if necessary.) Strain through a fine-mesh sieve into a 9 × 13-inch bak - ing pan, gently pushing against the solids with the back of a wooden spoon to remove as much juice as possible. Discard the solids.
  2. Freeze on the floor of the freezer for about 2 hours, stirring it with a fork about every 20 minutes to break the ice crystals apart and spread them throughout the mixture. After the mixture has frozen but is still soft, even out the ice crystals and cover the pan tightly with plastic wrap. The granita can be stored in the freezer, tightly covered, for up to 3 weeks.
  3. Serve by scraping the surface of the granita with a fork to render as many ice crys - tals as possible; scoop these into individual-serving glasses, cups, or bowls.

Customize it!

Add any of the following to the blender with the cherries: 1⁄4 cup Arma - gnac, 1⁄4 cup brandy, 2 teaspoons vanilla extract, 1 teaspoon almond extract, 1 teaspoon rum extract, or 1⁄2 teaspoon mint extract.

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