Sour Cherry And Port Granita
Days of Summer are finally here and why not celebrate with something tangy, sweet and cool! Nothing better than a ice treat in a hot summers day. This recipe is quick and easy – enjoy it!
Jar of sour cherries
Ingredients
- 300g sour cherries in jar (quite hard to find fresh in the UK)
- 1 cup of port (about 200 ml)
- 300ml sugar syrup (150g of sugar and 150ml of water)
- 1 tablespoon of sugar
Directions
- Drain the sour cherries through a sieve over a bowl, reserve all the liquid.
- Blend the cherries . Pass the puree through a fine sieve. Using the back of a spoon, press cherries to extract the juice. Discard pulp left in the sieve.
- Add reserved liquid from step one and ½ cup of port to the strained juice.
- For the sugar syrup: In a pan place 150gr of sugar and 150ml of water.
- Bring to simmer and stir until the sugar is completely dissolved. Remove the pan from heat, and let stand until cool.
- Add cooled syrup to juice mixture, and stir until combined. Pour this mixture into a bowl and place it in freezer until ice crystals begin to form around edges, about 1 hour. Using a fork, stir the ice crystals into the centre; 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.
- While in the granita cools in the freezer, make the the port syrup to drizzle on top. Syrup: ½ cup of the port, 1 tbsp of sugar and ½ cup of water, place in a pan and stir well and let it reduce to a syrup. Drizzle it over the granita once it has cooled down. Happy Summer!
