Bing Cherry Granita. Whoa!
Bing Cherry Granita will make you say, “Whoa!” like Joey Russo. Name that 90′s sitcom. Here’s a clue:
Mix in some oversized overalls, a floppy hat, rev up the running man and you’ll have it. By the way, isn’t it cool how this blossom opened inside the vase?
It’s summer. Frosty treats are in order. Making granita requires minimal use of heat-generating appliances and it gives you several excuses to open the freezer. If you have simple syrup you won’t be turning on the stove at all. And if you don’t have simple syrup you can make some in minutes on the stovetop or moments in the microwave.
Simple syrup is also known as heavy sugar which is the name I prefer. Sounds funkier, right? If Martha Stewart and James Brown were mixing elixirs Martha would be measuring simple syrup and James would be swizzling in the heavy sugar. Heavy sugar is sugar dissolved in water, usually in a 1:1 ratio.
I’ve gone from Joey Russo to Martha Stewart to James Brown in fourteen sentences.
If Joey, Martha and James could kick back and slurp down some of this Bing Cherry Granita they would all be whoa-ing it up, feelin’ good. Picture that. Make granita, sit in the shade. While you eat it try saying, “Whoa!” like Joey then like Martha then like James.
Recipe: bing cherry granita
Summary: Bing Cherry Granita: a sweet, light, icy treat.
- 1 cup water
- 3/4 cup sugar
- 4 cups Bing cherries, pitted
- 1 1/2 Tablespoons fresh lime juice
- 1/8 teaspoon salt
- To make the heavy sugar: bring the water to a boil in a small saucepan, add the sugar and stir to dissolve.
- Set aside to cool.
- To pit the cherries slice each cherry in half using a small sharp paring knife.
- Remove the pit.
- Puree the cherries, lime juice, salt and heavy sugar in a blender or food processor.
- Pour this mixture into a shallow, metal baking tray.
- Place in the freezer.
- After about 1 hour scrape along the edges with a fork to form frosty crystals.
- Return to freezer and scrape again every 40-60 minutes until you have a tray of icy chunks.
The tray I used measured in inches: 17 1/4 x 11 1/2 x 1. In centimeters that’s 43.8 x 29.2 x 2.54. Definitely use a fork to scrape the granita into icy, fluffy crystals. If you use a spoon you’ll start getting more of a sorbet texture. You can scrape the granita 3-4 times as it is freezing (more if you like) then let it freeze overnight in the tray. Scrape again then transfer any granita you want to save to an airtight container. Store in the freezer.
Try this with other fruits!
Preparation time: 15 minute(s)
Number of servings (yield): 6
Culinary tradition: Italian
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Recipe by fat pig.
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