Cherrymerlotgranita Recipes

SWEET CHERRY GRANITA

Steps:

• In a blender, puree cherries, sugar, and lemon juice until sugar is dissolved and mixture is smooth. Pour into an 8-inch square baking dish. Freeze 6 hours, scraping with a fork every hour (mixture should be icy and fluffy).
• To serve, pour 1 tablespoon liqueur into each of 12 small bowls or glasses. Top with 1/2 cup granita and a small dollop of whipped cream, if desired. Serve immediately.

SOUR CHERRY GRANITA

Steps:

• Wash the cherries, then drain and pit them into a bowl, keeping all the juice.
• Place the cherries and their juice in a food processor or in a blender and purée. Pass the purée through a fine sieve, set over a saucepan, and throw away the pulp.
• Measure the cherries and add enough water to bring the total amount of fruit and water up to three cups. This should be about 2/3 cup water.
• Put the cherries and water in the saucepan over a medium heat, along with the sugar and the ginger.
• Cook until the sugar has dissolved, then take the pot off the heat and cool.
• Run through a sieve again, if you feel it is necessary.
• Pour into a shallow dish and freeze, stirring about once every hour, bringing ice crystals from the edge into the centre.
• It will take about 5 hours to freeze completely.
• Serve, or store in the freezer, covered, up to 2 days. You may have to take it out of the freezer for a few minutes before serving.

FRESH CHERRY MARGARITAS

Steps:

• Add 1/4 cup cherries to bowl, sprinkle with sugar and muddle with a wooden spoon. Into a shaker with ice combine all ingredients shake and serve with lime wedge and cherry to garnish.

SOUR CHERRY VINAIGRETTE

Steps:

• Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature.
• Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.

CHERRY MERLOT GRANITA

Steps:

• Combine water and sugar in a small pan. Bring to a boil, then simmer 3 minutes. Remove from heat and stir in ice.
• Meanwhile, grate rind and squeeze juice from orange to measure 1 T and 1/2 c, respectively.
• Place cherries and sugar mix in blender, process 1 minute or until pureed. Stir in rind, juice, and merlot and pour all into an 8 x 8 pan. Cover and freeze until firm (about 8 hours).
• To serve, remove from freezer and scrape with fork until fluffy.