Granita is a handy thing to have on hand in your freezer – add a few large spoonfuls to a glass of prosecco for a refreshing spring drink.
- 490 ml water
- 250 g caster sugar
- 500 g sour cherries, pitted
- 20 ml lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time overnight
Combine the sugar and water in a saucepan and place on a medium heat. As soon as the mixture comes to the boil, remove from the heat and allow to cool.
In a blender, buzz the cherries and the lemon juice together until they are very fine and it’s all looking juicy. This mix needs to go through a fine sieve, hopefully not leaving too much behind.
Whisk together the cherry mix with the sugar syrup until well combined. Pour into a shallow tray and place in your freezer. If you have the inclination, every hour or so for the next 5 hours, give your granita a little mix with a fork as this disperses the ice crystals and leaves you with a fluffier granita at the end. If you don’t have enough time don’t fret, this is a step I never do and it still seems to work out fine. It will need to be made the day before however. Makes about 1 litre (you will have leftovers, but the granita is great in a glass of prosecco or sparkling white).
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.