MAKES ABOUT 3 1⁄2 CUPS

Traditionally, granita has a pleasingly granular texture, obtained by stirring the base mixture often with a fork as it freezes. Although that method works with this recipe, you can use an ice cream maker, which will yield a smoother, sorbet-like dessert.

1 cup dry white wine
3⁄4 cup sugar
1 lb. (about 4 cups) sour cherries, stemmed and pitted
6 oz. (about 1 cup) sweet red cherries, stemmed and
   pitted
3 tbsp. kirschwasser
Juice of 1⁄2 lemon

1. Put wine and sugar into a large heavy-bottomed saucepan and boil over high heat, stirring occasionally, until sugar dissolves, about 5 minutes. Add sour and sweet cherries and return to a boil. Reduce heat to medium and simmer, stirring occasionally, until cherries are soft, about 15 minutes.

2. Remove saucepan from heat and stir in kirschwasser and lemon juice. Transfer cherry mixture to a large bowl and set aside to let cool to room temperature, then cover and refrigerate until thoroughly chilled.

3. Working in batches, purée cherry mixture in a blender until mixture is flecked with bits of cherries. Strain through a sieve into a medium bowl, pressing on solids with the back of a wooden spoon. Discard solids.

4. Process cherry mixture in an ice cream maker according to manufacturer's directions.