It’s been hot out. As in, makes you think you’re going to melt hot if you’re extremely pregnant. Both my pregnancies were/are during the summer and the temperatures plus sugar cravings have had me on a constant Slurpee run. That’s why I choose this recipe and made Cherry Granita; to elevate my regular stops at 7/11 for a an extremely sugar loaded and probably full of other stuff I don’t want to consume Slurpee.
This recipe has 3 ingredients, 2 of which I’m willing to bet you have in your pantry arsenal already. It’s as easy as boiling water and putting something in the fridge. So good too! If you don’t have cherry juice use any juice you love! I would recommend a no added sugar juice as you do add sugar in the recipe.
Cherry Granita
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Course:
Dessert
Servings: 4 -6
Ingredients
- 1 1/3 cups water
- 1 cup sugar
- 2 cups cherry juice or the juice of your choice
Instructions
-
Place the water and sugar in a medium saucepan over low heat and cook, stirring, until sugar has dissolved. Set aside to cool slightly.
-
Combine sugar mixture with juice in a metal container. Cover with plastic wrap and freeze for 4 hours or until set. (I found I had to freeze it over night in our fridge freezer. A deep freeze may take less time).
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To serve, rake the granita with a fork and spoon into serving glasses.
Recipe slightly adapted from Donna Hay’s “Fresh, Fast, Simple”
Enjoy!
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