Black Cherries in Kirsch Granita

Juicy black cherries steeped in kirsch are transformed into a refreshing, icy granita that’s both light and intensely fruity. The cherries bring a deep, sweet richness while the kirsch adds a subtle warmth and aromatic depth, creating a grown-up twist on a classic frozen dessert. As the mixture freezes and is gently scraped into delicate crystals, it develops a crisp, slushy texture that melts on the tongue, making it an elegant and cooling finish to a meal, especially in warmer weather.
Cooking Time
15
Portions
4

Ingredients

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  •   jar Opies Black Cherries with Kirsch, drained (reserve syrup)
  •   tbsp syrup from the jar
  • g caster sugar
  • ml water
  •   lemon, juiced
  •   tbsp kirsch (optional, for extra flavour)

  • 1

    Step 1

    In a saucepan, combine sugar and water. Heat gently until sugar dissolves, then simmer for 5 minutes. Remove from heat and cool.
  • 2

    Step 2

    In a blender, combine drained cherries, reserved syrup, lemon juice, and cooled sugar syrup. Blend until smooth. Add kirsch if using.
  • 3

    Step 3

    Pour into a shallow container and freeze for 4–6 hours, stirring every hour to break up ice crystals. Alternatively, churn in an ice cream maker.
  • 4

    Step 4

    Scoop into chilled glasses and garnish with a few whole cherries and a drizzle of cherry syrup.

Ingredients

  • 1 jar Opies Black Cherries with Kirsch, drained (reserve syrup)
  • 2 tbsp syrup from the jar
  • 100 g caster sugar
  • 300 ml water
  • 0.5 lemon, juiced
  • 1 tbsp kirsch (optional, for extra flavour)