Sweet Cherry Granita Food

SIMPLE FRUIT JUICE GRANITA

Steps:

• Mix sugar and water together in a glass, microwave-safe, 8x8-inch dish. Microwave on high for 2 minutes. Mix with a fork until all sugar is dissolved. Stir in juice.
• Freeze for 1 hour. Scrape mixture with a fork. Return to the freezer in increments of 30 minutes, scraping with a fork to create small granules after each one. The granita is ready when it resembles icy sand, about 3 hours total.

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 MERLOT GRANITA

Steps:

• Combine water and sugar in a small pan. Bring to a boil, then simmer 3 minutes. Remove from heat and stir in ice.
• Meanwhile, grate rind and squeeze juice from orange to measure 1 T and 1/2 c, respectively.
• Place cherries and sugar mix in blender, process 1 minute or until pureed. Stir in rind, juice, and merlot and pour all into an 8 x 8 pan. Cover and freeze until firm (about 8 hours).
• To serve, remove from freezer and scrape with fork until fluffy.

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.

SHERRY TOMATO GRANITA

Steps:

• Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
• Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
• Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.
• Serve granita with vegetable julienne.

SOUR CHERRY GRANITA

Steps:

• Set a colander over a bowl, and drain cherries, reserving all the liquid.
• Place cherries in a food processor or in a blender, and puree. Pass the puree through a fine sieve, set over a medium bowl. Using the back of a spoon, press cherries to extract the juice. If any solids remain in juice, pass juice through the sieve again. Discard pulp left in the sieve.
• Add reserved liquid from step one and vinegar to the strained juice.
• In a medium saucepan, combine sugar with 2/3 cup water; cook over medium-high heat until sugar has dissolved, about 4 minutes. Remove the pan from heat, and let stand until cool.
• Add cooled syrup to juice mixture, and stir until combined. Pour this new mixture into a shallow metal pan large enough to hold the liquid; place in freezer until ice crystals begin to form around edges, about 1 hour. Using a fork, stir the ice crystals into the center; return to the freezer. Stir ice crystals once an hour until all the liquid has frozen and has a grainy consistency, about 5 hours. Serve, or store in the freezer, covered, up to 2 days.

CANTALOUPE AND CREAM SHERRY GRANITA

Steps:

• Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup.
• Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps.
• Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more.