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Cherry-Almond Granita

Oxmoor House
Yield Serves 16 (serving size: 1/2 cup granita and 1 1/2 teaspoons almonds)
Almonds and cherries are a classic pair; here, they make a stunning dessert. If you find dark sweet cherries in season, use them in place of the frozen cherries.

Ingredients

  • 2 cups water
  • 2/3 cup sugar
  • 1 pound frozen dark sweet cherries, thawed
  • 3/4 teaspoon almond extract
  • 1/4 cup fresh lemon juice (about 2 large lemons)
  • 1/2 cup sliced almonds, toasted

Nutrition Information

  • calories 75
  • caloriesfromfat 0.0 %
  • fat 1.4 g
  • satfat 0.1 g
  • monofat 0.9 g
  • polyfat 0.4 g
  • protein 1 g
  • carbohydrate 15.6 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 0.0 mg
  • calcium 12 mg

How to Make It

  1. Combine first 3 ingredients in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer 12 minutes or until cherries are tender. Remove pan from heat; stir in almond extract. Transfer cherry mixture to a bowl. Cool 10 minutes.

  2. Place cherry mixture in a blender; add lemon juice, and process until smooth. Pour mixture through a sieve into a bowl, pressing with the back of a spoon to extract juice. Discard solids. Set bowl in a large ice-filled bowl until cold, stirring occasionally.

  3. Pour mixture into a 13 x 9-inch glass or ceramic baking dish. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every hour, an additional 3 hours and 30 minutes or until completely frozen.

  4. Spoon granita into bowls; top evenly with almonds.

Cooking Light Chill