Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
If dairy is not your thing, you don’t have to miss out on an icy treat for dessert on a hot summer evening.
1 cup water
½ cup sugar
1 tbsp lemon juice
Halve and pit the cherries. Add these and the remaining ingredients to a pot and simmer for 15 minutes. Place in a food processor or blender and puree before pouring into a rather large airtight container and freeze.
To make it into granita you can either break up the partially frozen puree with a fork at intervals while it freezes, or you can wait until it has frozen then place in a food processor and process before placing back into the freezer for a few hours.
The reason for the large container is to speed up the freezing time while also avoiding a large frozen block which is hard to break up.
Serve in small glasses as a refreshing after dinner treat.