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Sour Cherry Granita

Stirring the granita frequently as it freezes gives it a granular texture.

  • yield: Makes 1 quart

Ingredients

  • 2 pounds fresh or frozen sour cherries, thawed and pitted
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons sugar

Directions

  1. Step 1

    Set a colander over a bowl, and drain cherries, reserving all the liquid.

  2. Step 2

    Place cherries in a food processor or in a blender, and puree. Pass the puree through a fine sieve, set over a medium bowl. Using the back of a spoon, press cherries to extract the juice. If any solids remain in juice, pass juice through the sieve again. Discard pulp left in the sieve.

  3. Step 3

    Add reserved liquid from step one and vinegar to the strained juice.

  4. Step 4

    In a medium saucepan, combine sugar with 2/3 cup water; cook over medium-high heat until sugar has dissolved, about 4 minutes. Remove the pan from heat, and let stand until cool.

  5. Step 5

    Add cooled syrup to juice mixture, and stir until combined. Pour this new mixture into a shallow metal pan large enough to hold the liquid; place in freezer until ice crystals begin to form around edges, about 1 hour. Using a fork, stir the ice crystals into the center; return to the freezer. Stir ice crystals once an hour until all the liquid has frozen and has a grainy consistency, about 5 hours. Serve, or store in the freezer, covered, up to 2 days.

Source
Martha Stewart Living, June 1998