Recipe: Cherry granita
Cherry granitas. Recipes (Anne Cusack / Los Angeles Times / July 29, 2011)
Total time: 15 minutes, plus macerating and freezing times
Servings: 4 to 6
2 pounds red cherries, preferably Bing
1 cup sugar
3 tablespoons orange liqueur, preferably Grand Marnier
1/4 cup cherry liqueur, such as Kirsch
1 1/2 cups water
1 teaspoon almond extract
1. Pit the cherries and place in a large bowl. Toss in the sugar, orange and cherry liqueurs. Toss and set aside for 30 minutes to give the flavors time to marry.
2. Place the cherry mixture, along with the water and almond extract, into a blender and purée until the mixture is liquefied to form a granita base. This makes about 3 cups.
3. Strain the granita base and place in a large baking dish. Freeze, stirring every half-hour or so until the granita is frozen. To serve, shave the granita, raking the tines of a fork across the surface to break up the crystals. Serve immediately.
Each of 6 servings: 296 calories; 2 grams protein; 66 grams carbohydrates; 3 grams fiber; 0 fat; 0 mg cholesterol; 61 grams sugar; 1 mg sodium.