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Adapted from Martha Stewart Living
I originally tried to adapt this recipe from Martha Stewart Living's "Cherry Ice," which claims it can be made in an hour. I don't know what sort of high tech super-freezer Martha has, but I needed about twice that time before I felt like it was ready to serve. Happily, you can neglect your granita in the freezer for a few hours and it will still come out okay.
2 1/4 c fresh cherries, pitted
1/2 c sparkling wine
1/3 c raw honey
Fresh juice from 1/2 a lemon
2 tbs Kirsch or other cherry liqueur
Tip the cherries into a blender or food processor and pulse into a fine puree.
Freeze for 2-3 hours, scraping with a fork about every 30 minutes, until slushy and semi-frozen throughout, like a light cherry snow.
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