Cherry-Almond Granita

Cherry-Almond Granita Recipe
Oxmoor House
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.

Yield:

Serves 16 (serving size: 1/2 cup granita and 1 1/2 teaspoons almonds)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Chill

May 2013
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