Sour Cherry Granita
  • 2 pounds Sour Cherries
  • 1 tsp Balsamic Vinegar
  • 3 Tbs Sugar
  1. Strain the cherries of excess juices then add cherries to the bowl of a food processor. Pulverize the cherries till it forms a puree. Strain the puree through a fine mesh sieve. Discard the pulp.
  2. Meanwhile, in a small sauce pan over medium high heat add the sugar to ⅔ cup of water. Stir until the sugar is dissolved. Take off the heat.
  3. Add the balsamic vinegar and the simple syrup to the strained cherry juice. Stir till mixed well. Pour mixture into a 9x12 pan. Place pan into the freezer for an hour. Ice crystals should begin to form around the edges. Using a fork, scrape the mixture towards center of the pan. Return to freezer. Repeat this process till all liquid is frozen and the ice crystals form a granular texture. This will take about 5 hours total.
  4. Serve, or store in freezer covered for up to 2 days.
Recipe by janie-jean at