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Cherry and red wine granita
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Essentially a grown-up sangria, this simple summertime dessert is utterly delicious. Top with a swirl of whipped cream for added indulgence.
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.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.