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.

Recipe by Oxmoor House May 2013


Oxmoor House

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Cooking Light Chill

Nutrition Facts

75 calories; calories from fat 0%; fat 1.4g; saturated fat 0.1g; mono fat 0.9g; poly fat 0.4g; protein 1g; carbohydrates 15.6g; fiber 0.6g; cholesterol 0mg; iron 0.2mg; sodium 0mg; calcium 12mg.