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)
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Amount per serving
- Calories: 75
- Calories from fat: 0.0%
- Fat: 1.4g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.4g
- Protein: 1g
- Carbohydrate: 15.6g
- Fiber: 0.6g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 0.0mg
- Calcium: 12mg
- 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
- 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.
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