Save to your scrapbook

    Cherry and red wine granita

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Cherry and red wine granita

    Essentially a grown-up sangria, this simple summertime dessert is utterly delicious. Top with a swirl of whipped cream for added indulgence. 

    • Preparation time: 10 minutes, plus freezing
    • Cooking time: 5 minutes
    • Total time: 15 minutes, plus freezing

    Serves: 4


    100g caster sugar
    300g cherries, pitted
    ½ lemon, juice
    1 orange, zest of ½, juice of all
    150ml red wine (such as sangiovese)
    whipped cream, to serve


    1. Put the sugar and 150ml water in a small saucepan, gently bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool a little. Put the pitted cherries in a food processor or blender with the lemon juice, orange zest and juice. Pour in the sugar syrup and whizz until smooth. Add the red wine and whizz again. Pour into a shallow container (the liquid should be no more than 3cm deep) and put in the freezer.

    2. After about 2 hours, the liquid will have started to freeze around the edges. Using a fork, scrape the ice crystals into the centre. Repeat every 30 minutes or so for the next couple of hours until it has formed a coarse, icy slush. Return to the freezer until ready to serve. Scrape up the granita with a fork, if needed, then serve in chilled glasses with a dollop of whipped cream on top of each.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    0 stars