Cherry Merlot Granita Food

SOUR CHERRY GRANITA

Steps:

• Wash the cherries, then drain and pit them into a bowl, keeping all the juice.
• Place the cherries and their juice in a food processor or in a blender and purée. Pass the purée through a fine sieve, set over a saucepan, and throw away the pulp.
• Measure the cherries and add enough water to bring the total amount of fruit and water up to three cups. This should be about 2/3 cup water.
• Put the cherries and water in the saucepan over a medium heat, along with the sugar and the ginger.
• Cook until the sugar has dissolved, then take the pot off the heat and cool.
• Run through a sieve again, if you feel it is necessary.
• Pour into a shallow dish and freeze, stirring about once every hour, bringing ice crystals from the edge into the centre.
• It will take about 5 hours to freeze completely.
• Serve, or store in the freezer, covered, up to 2 days. You may have to take it out of the freezer for a few minutes before serving.

SWEET CHERRY GRANITA

Steps:

• In a blender, puree cherries, sugar, and lemon juice until sugar is dissolved and mixture is smooth. Pour into an 8-inch square baking dish. Freeze 6 hours, scraping with a fork every hour (mixture should be icy and fluffy).
• To serve, pour 1 tablespoon liqueur into each of 12 small bowls or glasses. Top with 1/2 cup granita and a small dollop of whipped cream, if desired. Serve immediately.

CHERRY-NUT GRANOLA

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk together apple juice, honey, brown sugar, canola oil, vanilla, cinnamon, and salt until combined. Add oats, almonds, and pecan; toss until mixture is well combined and evenly moistened. Divide mixture between 2 baking sheets and transfer to oven. Bake, shaking pans occasionally, until light golden brown, 15 to 18 minutes.
• Transfer warm granola to a large bowl and stir in cherries and currants. Let cool completely; store in an airtight container up to 1 week.