The Beach Issue

Cherry Granita

Yield 2-4 servings
2 ratings

Early summer is peak cherry season. Ours come from Washington State, where they are grown by 3rd- and 4th-generation family farmers.


1 cup dry white wine

¾ cup sugar

5 cups fresh cherries, stemmed and pitted

3 tablespoons cherry brandy, like kirschwasser

Juice of ½ lemon


Put wine and sugar in a large, heavy-bottomed saucepan and boil over high heat, stirring occasionally, until sugar dissolves, about 5 minutes. Add cherries and return to a boil. Reduce heat to medium and simmer, stirring occasionally, until cherries are soft, about 15 minutes.

Remove saucepan from heat and stir in cherry brandy and lemon juice. Transfer to a large bowl and set aside to let cool to room temperature, then cover and refrigerate until thoroughly chilled.

Working in batches, purée cherry mixture in a blender until mixture is flecked with bits of cherries. Strain through a sieve into a medium bowl, pressing on solids with the back of a wooden spoon. Discard solids.

Process cherry mixture in an ice cream maker according to manufacturer’s directions. Scoop into chilled glasses to serve.