"Sour cherries, known as vissino, hold a special place in Greek sweets and desserts. Our sour cherry and vermouth granita is inspired by a cocktail we had in Greece one summer. As soon as we drank it, we knew we had to turn it into a granita. You'll find the sour cherry syrup and juice in specialty food stores. The granita is perfect enjoyed on its own ideally on a warm summer's day with good company."
"Place the sugar, lemon juice, sour cherry syrup and one cup of the sour cherry juice in a small saucepan. Simmer over medium heat for five to six minutes, until the sugar has dissolved. Add the remaining cup of sour cherry juice and allow the mixture to cool completely. Once cooled, stir in the sweet vermouth and pour the mixture into a 16cm 25cm tray that's at least 5cm deep. Place in the freezer for one hour."
"Use a fork to scrape the mixture from the edges of the tray into the centre, then spread out again. Return to the freezer for 30 minutes and repeat the process until the granita is completely frozen into ice crystals with the texture of sand. To serve, simply scoop the granita into glasses. It will keep covered in the freezer for up to one week."
Sour cherries (vissino) are used to make a sour cherry and vermouth granita inspired by a Greek cocktail. The recipe combines caster sugar, lemon juice, sour cherry syrup, sour cherry juice and sweet vermouth. The syrup, sugar and one cup of juice are simmered until sugar dissolves, then cooled and mixed with the remaining juice and vermouth. The mixture is frozen in a deep tray, scraped every 30–60 minutes with a fork until it forms sandlike ice crystals, and served scooped into glasses. The granita keeps covered for up to one week. An ouzo and citrus sorbet is recommended as a complementary icy treat; an ice-cream machine is needed for the sorbet.
Read at www.theguardian.com
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