Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Lynn Miller
Recipe by Health June 2013

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Credit: Jonathan Kantor

Recipe Summary

prep:
15 mins
bake:
15 mins
freeze:
1 hr
total:
1 hr 30 mins
Yield:
Serves: 4 (serving size: 3/4 cup granita, 1/4 of cherries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

237 calories; fat 3g; saturated fat 2g; protein 5g; carbohydrates 51g; fiber 5g; cholesterol 6mg; iron 2mg; sodium 29mg; calcium 81mg.
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