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
- 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.
- 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.
- 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.
- Process cherry mixture in an ice cream maker according to manufacturer’s directions.