نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

جرانيتا الكرز

Italian 10 Mins Prep · 5 Mins Cook

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.
Blend the mixture with the lime juice until smooth, then strain into a large, deep, 20x30cm freezer-proof dish. Freeze until solid – preferably overnight.
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.
Serve in chilled glasses.