Photo: Marina Oliphant
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Ingredients
- 1kg cherries
- 300g castor sugar
- 200ml water
- 1 lemon, juiced
- 4 ripe mangoes
Method
A summery treat for both big and little kids. For a variation, use any combination of seasonal berries in addition to the cherries when making the granita for a light and refreshing finish to lunch.
Remove stalks and pips from cherries. Process in a food processor until smooth. Set aside. Place sugar and water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium and simmer for a few minutes. Set aside to cool completely. Pour cold syrup over cherries, add lemon juice and stir well. Place mixture into a shallow metal tray, cover and place in freezer. After one hour, or when the granita has begun to set, use a fork to break up. Return to freezer for another hour, then repeat procedure with the fork. Store in freezer until set and ready to use. Before serving, break up with a fork again. Cut mangoes on either side of the central pip to give two cheeks. Serve with cherry granita.
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