Cherry Granita
Photography Manja Wachsmuth.
Frozen desserts are perfect for the summer months. This granita recipe uses fresh cherries and crème de cassis to create a refreshing treat.
Serves: 8
INGREDIENTS
500 grams dark red cherries, pitted and roughly chopped
1 cup water
½ cup sugar
1 tablespoon crème de cassis (blackcurrant liqueur)
finely grated zest and juice 1 lime
METHOD
Put the cherries in a food processor and blend until well chopped but retaining a little texture.
Put the water and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 1 minute. Combine with the cherries and the lime zest and juice. Tip into a shallow freezer-proof tray. Cool then freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat twice more periodically, until no large pieces of ice remain.
To serve: Place spoonfuls in chilled glasses and serve immediately.
Cook’s tips
Don’t despair if you forget to break up the granita as it freezes and you end up with a solid block. Just scrape it with a strong fork and it will be fine.
Surprise your guests by serving the granita Sicilian style: spoon into small brioche and top with a dollop of softly whipped cream.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.