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    Cherry and red wine granita

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    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

    Ingredients

    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

    Method

    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.

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

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