The market was overflowing with berries last weekend and I just couldn’t get enough. I picked up a pint cherries and was eager to try something new with them. I poked around for awhile and finally landed on this recipe for cherry granita because it was ridiculously simple, perfect for a balmy summer day.
I pitted the cherries and admired their rich color. I’m always amazed at the unbelievable colors nature provides for us. A simple toss in the blender and the addition of some simple syrup and it was ready to freeze. The result was super refreshing, tasting basically like frozen cherries with a lighter texture. Yum, so easy and super tasty.
Makes 1 quart
2 pounds fresh or frozen sour cherries, thawed and pitted
1 teaspoon balsamic vinegar
3 tablespoons sugar
1
Set a colander over a bowl, and drain cherries, reserving all the liquid.
2
Place cherries in a food processor or in a blender, and puree. Pass the purée 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
Add reserved liquid from step one and vinegar to the strained juice.
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
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.
cherry granita
The market was overflowing with berries last weekend and I just couldn’t get enough. I picked up a pint cherries and was eager to try something new with them. I poked around for awhile and finally landed on this recipe for cherry granita because it was ridiculously simple, perfect for a balmy summer day.
I pitted the cherries and admired their rich color. I’m always amazed at the unbelievable colors nature provides for us. A simple toss in the blender and the addition of some simple syrup and it was ready to freeze. The result was super refreshing, tasting basically like frozen cherries with a lighter texture. Yum, so easy and super tasty.
Sour Cherry Granitas
from Martha Stewart
Makes 1 quart
2 pounds fresh or frozen sour cherries, thawed and pitted
1 teaspoon balsamic vinegar
3 tablespoons sugar
1
Set a colander over a bowl, and drain cherries, reserving all the liquid.
2
Place cherries in a food processor or in a blender, and puree. Pass the purée 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
Add reserved liquid from step one and vinegar to the strained juice.
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
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.
Leave a Reply