600g cherries, pitted
100g caster sugar, plus extra to taste
2 lemons, juice, plus extra to taste
3 tbsp amaretto almond liqueur
1. Put the cherries in a blender or small food processor with the sugar, lemon juice and amaretto, plus 50ml water. Blend as thoroughly as possible. Taste – you want a hint of acidity to balance the sweetness – and blend in more lemon juice and sugar, if necessary. Sieve over a shallow freezeproof container and push through as much as possible with a spatula, scraping off any purée from the bottom of the sieve; discard any remaining pulp.
2. Freeze for 1 hour, then scrape the frozen edges into the centre with a fork. Repeat every 30 minutes for the next 2 hours until the whole granita is flakily icy. Leave in the freezer until needed. Scrape the surface to break up the flakes again, then spoon into chilled glasses. LH
This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue
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