Switch up this Sicilian dessert classic with the rich flavours of cherry, lemongrass and lime
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 102 |
| Fat | 0.1g |
| Protein | 0.8g |
| Carbs | 25.1g |
| Sugars | 21.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
In a large saucepan, combine the bruised lemongrass stalk, pitted cherries, sugar and water then slowly bring to the boil. Cook for 5 minutes, then allow to stand until cooled.
2
Blend the mixture with the lime juice until smooth, then strain into a large, deep, 20x30cm freezer-proof dish. Freeze until solid – preferably overnight.
3
After about an hour, the granita will have started to freeze. Use a fork to scrape and break up the ice into flaky crystals. Place back into the freezer and repeat this every hour or so, until the granita is fully frozen.
4
Serve in chilled glasses.
