Cherry Plum Granita

Cherry Plum Granita
In the past few weeks there have been days when I’ve had to dig out fall wardrobe staples because it’s been “cold” in Chicago by summer standards. I sound like I am complaining, but I’m not. To be honest, I am more of a layering person. I would rather be bundled up, teeth chattering than miserable on a hot and humid 90-degree day.

We are about to go back to typical muggy summer weather, so I figured a frozen treat would be the best way to survive and stay positive. Instead of reaching for my ice cream maker, I made a cherry plum granita. After time in the freezer, this mixture of fruit, sugar and water turned into a refreshing cross between sorbet and a snow cone.
Cherry Plum Granita
Cherry Plum Granita

Serves 4-6

1 pound, red plums, pitted and roughly chopped
3/4 pound sweet cherries, pitted
1/2 cup granulated sugar
1-1/2 cups water

In a large saucepan over medium high heat, combine the plums, cherries, sugar and water. Bring the mixture to a boil and simmer until slightly thickened, about 8 minutes. Cool to room temperature and puree in a blender. Pour into an 8-inch square metal baking dish and place in the freezer. After 1 hour, use a fork to rake from the edges to the center breaking up the frozen chunks. Continue this every hour for 4-5 hours until the granita is light and flaked.


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