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

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

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.

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  • 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.

Source

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.
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