Recipe: Cherry and mint granita
- ½ cup granulated sugar
- ½ cup water
- ½ cup rosé wine
- Zest and juice from 1 lime
- 3 lb sweet red cherries, washed and pitted
- 2 tbsp fresh mint, finely chopped
1 In a small pot, bring the sugar and water to a boil. Boil hard for 2 minutes; remove from heat. Stir in rosé, lime zest and juice. Set aside.
2 Place cherries in a blender and add the sugar-and-lime mixture. Purée until smooth, about 1 minute. Pour mixture through a sieve, pressing out as much juice as possible and discarding the solids that remain. Stir in mint and pour the mixture into a 9" x 13" freezerproof dish.
3 Freeze for an hour, when ice crystals will have formed around the edges of container. Stir with a fork to distribute crystals evenly. Stir again every 30 minutes until the mixture is frozen through and grainy, about 4 hours. Serve in glasses.
Makes 5 cups.