Cherry Granita

Switch up this Sicilian dessert classic with the rich flavours of cherries, lemongrass and lime
Cherry Granita
ITP Images
Cherry Granita
April 29, 2019
Preparation Time 10 minutes
Cooking Time 5 minutes
Serves 6/8


PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

1 lemongrass stalk, bruised
800g cherries, pitted
70g spinneysFOOD Fine Grain White Sugar
4 cups spinneysFOOD Bottled Water
½ lime, juiced

METHOD

  • 1

    In a large saucepan, combine the lemongrass, cherries, sugar and water and slowly bring to the boil. Cook for 5 minutes, then allow to stand until cooled

  • 2

    Blend the mixture with the lime juice until smooth, then strain into a large, deep, 20x30cm freezer-proof dish. Freeze until solid – preferably overnight

  • 3

    After about an hour, the granita will have started to freeze. Use a fork to scrape and break up the ice into flaky crystals. Place back into the freezer and repeat this every hour or so, until the granita is fully frozen

  • 4

    Serve in chilled glasses

NOTES

Our excellent assortment of cherries this year, sourced from Orchard Fruit in Zaragoza, Spain. They grow at different altitudes around the base of the Pyrenees

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