Totally great on a hot day. Totally popular at our house. I could barely get a few pictures taken.
But in the end, the granita was so, so delicious and I'm glad we used fresh cherries. Truly fabulous with a little cream, and of course a cherry, on top.
2 pounds cherries, stemmed and pitted -OR- 3 bags (12 ounces each) frozen cherries, thawed
1/2 cup sugar
1 T fresh lemon juice
Whipped cream or mascarpone cheese, optional, for serving
1. In a blender or food processor, puree cherries, sugar and lemon juice until sugar is dissolved and mixture is smooth. Pour into an 8-inch square baking dish. Freeze 6 hours, scraping with a fork every hour* (mixture should be icy and fluffy.)
2. To serve, scoop 1/2 cup granita into serving dishes and top with a small dollop of whipped cream or mascarpone cheese. Serve immediately. Makes 12 servings
*After the first several scrapings, this can be wrapped and frozen for up to 1 week; scrape again before serving.
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