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
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.