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    Cherry and amaretto granita

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    Cherry and amaretto granita

    • Vegetarian
    • Gluten Free
    • 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

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    This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue


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