Serves 16 (serving size: 1/2 cup granita and 1 1/2 teaspoons almonds)
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
How to Make It
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.
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.
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.
Spoon granita into bowls; top evenly with almonds.