ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Cherries with Cocoa-Mocha Granita

Photo: Jonathan Kantor
Prep time 15 mins
Bake time 15 mins
Freeze time 1 hr
Yield Serves: 4 (serving size: 3/4 cup granita, 1/4 of cherries)

Ingredients

  • Cherries:
  • 12 ounces (about 2 cups) sweet cherries, pitted
  • 2 tablespoons sugar
  • 2 tablespoons kirsch
  • 1 tablespoon lemon juice
  • Granita:
  • 1/2 cup unsweetened cocoa
  • 1/4 cup sugar
  • 1 1/2 cups hot coffee
  • 1/4 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract

Nutrition Information

  • calories 237
  • fat 3 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 51 g
  • fiber 5 g
  • cholesterol 6 mg
  • iron 2 mg
  • sodium 29 mg
  • calcium 81 mg

How to Make It

  1. Place a rack in center of oven; preheat to 350°F. Mist a 9-inch square glass baking dish with cooking spray. Stir cherries, 2 Tbsp. sugar, kirsch and juice in baking dish to combine. Roast until bubbly and juices have thickened, about 15 minutes. Transfer to a bowl and let cool completely.

  2. Mix cocoa and 1/4 cup sugar in a bowl. Whisk in coffee until sugar and cocoa have dissolved. Let stand for 5 minutes. Stir in milk and extracts; pour into another 9-inch square baking dish. Freeze until completely frozen, about 1 hour, scraping frozen crystals from edge of pan with a fork every 15 minutes.

  3. When ready to serve, scrape granita into chilled glasses, breaking up any large pieces with a fork. Top with cherries.