I have to admit I love granita. I have made it fairly frequently, including rhubarb strawberry (ince and mentioned here) and have, over the years, been a bit stuck on a recipe for blueberry granita (which involves ginger). I love it. But I cannot find any record that I wrote about it here on the blog! How odd?
In any case, I digress. Here I am writing about cherry granita - an enterprise encouraged by (to be honest) over-buying cherries when they were available around here. I had eliminated anything that was time consuming - as I was just kind of starting to revisit the idea of cooking - and so looked for a cherry granita on line. (Yes, some criticize exclusive devotion to googling recipes, but there are distinct advantages on more than one occasion.)
The recipe I chose was (a) simple; (b) required few ingredients; and (c) turned out to be delightfully delicious (though that may be mainly about the cherries).
It came from, to my shame, Martha Stewart. And here it is. I used a food processor rather than a blender (largely because I am never certain our blender will not leak) - and my guess is that my granita was chunkier than some. It tasted great - and I love the feeling of accomplishment when one does the fork thing to stir the granita to the right texture.
