Tart Red Cherry Granita

  • Serves

    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
  • 34 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


Step 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.

Step 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.

Step 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.

Step 4

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

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