Cherry season is almost over so this is a must-make-now (or-regret-for-the-rest-of-the-year) recipe. Sure, you can enjoy almond granita anytime but it just goes so well with cherries that it would almost be a crime not to make them together.
Okay, let’s reconsider. I think you’ll still enjoy the almond granita with any other fruit or even on its own. It’s such a light and refreshing dessert. Barely 50 calories or so per serving. Enjoy, my friends.
Stewed Cherries with Almond Granita Recipe
YIELD: 4 SERVINGS
PREP TIME: 10 MIN
COOK TIME: 4 HRS FREEZING TIME
For the cherries
- 2 cups cherries, stemmed
- 2 tablespoons agave syrup
- 2 tablespoons water
- 1 small cinnamon stick
- ¼ teaspoon almond extract
For the granita
- 2 ½ cups unsweetened almond milk
- 3 tablespoons agave syrup
- 1/8 teaspoon almond extract
To make the stewed cherries, place all the ingredients for
the cherries in a medium saucepan.
Simmer over medium heat until the cherries are soft, 6 to 8 minutes. Let cool and refrigerate until serving
Combine the almond milk, agave syrup, and almond extract in a
rectangular plastic container fitted with a tight lid.
Freeze for 2 hours.
Remove from the freezer and crush with a fork. Cover with the lid and freeze again for at least 2 hours.
At serving time, place the cherries in the bottom of a glass
or bowl. Using a fork, crush the granita, making long vigorous raking motions. Spoon the crushed granita over the cherries. Enjoy right away.