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