Cherry and amaretto granita

  • Preparation time: 10 minutes, plus freezing
  • Cooking time: 0 minutes
  • Total time: 10 minutes, plus freezing

Serves: 4-6


600g cherries, pitted
100g caster sugar, plus extra to taste
2 lemons, juice, plus extra to taste
3 tbsp amaretto almond liqueur


1. Put the cherries in a blender or small food processor with the sugar, lemon juice and amaretto, plus 50ml water. Blend as thoroughly as possible. Taste – you want a hint of acidity to balance the sweetness – and blend in more lemon juice and sugar, if necessary. Sieve over a shallow freezeproof container and push through as much as possible with a spatula, scraping off any purée from the bottom of the sieve; discard any remaining pulp.

2. Freeze for 1 hour, then scrape the frozen edges into the centre with a fork. Repeat every 30 minutes for the next 2 hours until the whole granita is flakily icy. Leave in the freezer until needed. Scrape the surface to break up the flakes again, then spoon into chilled glasses. LH