Granita Recipe

Prepare sugar syrup

Combine the water and granulated sugar in a small saucepan. Heat over medium until the sugar dissolves and the mixture just comes to a simmer, about 3–4 minutes. Remove from heat and let cool to lukewarm (5–10 minutes).

Cook cherries (if using frozen, thaw slightly)

Place pitted cherries in a medium saucepan with 2 tablespoons of the cooled sugar syrup. Cook over medium-low heat, stirring occasionally, until the cherries release juices and soften, about 6–8 minutes. For a smoother texture, mash gently with a potato masher or the back of a spoon for 1–2 minutes. If you prefer a bright, raw cherry flavor, skip cooking and proceed to puree raw cherries with syrup.

Puree and strain

Transfer the cooked (or raw) cherries and any juices to a blender or use an immersion blender and puree until smooth. Taste and add the remaining sugar syrup if needed for sweetness. Stir in the lemon juice. For an extra-smooth granita, press the puree through a fine-mesh sieve into a shallow metal baking pan, using the back of a spoon to help push it through; discard solids. If using alcohol, stir it in now (do not exceed 2 tablespoons for best freezing results).

Freeze and rake

Place the shallow pan in the freezer, uncovered, for 45 minutes to 1 hour. When the edges start to freeze, use a fork to scrape the icy edges toward the center to form fluffy crystals. Return to the freezer and repeat scraping every 30 minutes for 2–3 cycles (total 2–3 hours) until the mixture is fully granita with light, flaky crystals. For a quicker result, scrape every 20–30 minutes. Final texture should be loose, crystalline, and scoopable with a fork.

Store

Once the granita reaches the desired texture, transfer it to an airtight container and keep it in the freezer. If it becomes too hard, let it sit at room temperature for 10 minutes and rake with a fork to restore the crystalline texture before serving.

Chill a metal mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl. Add confectioners' sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness. Keep chilled until ready to serve.

Open chilled cans of coconut cream and scoop the solidified cream into a chilled mixing bowl, leaving behind any watery liquid. Add confectioners' sugar (or maple syrup) and vanilla. Whip with a hand mixer on medium-high until light and airy, about 2–4 minutes. Chill briefly if it softens too much.

Spoon or scoop chilled granita into serving glasses or bowls, filling them about three-quarters full. Top each serving with a generous dollop of whipped cream (regular or vegan) and garnish with a whole cherry and a mint leaf. Serve immediately so the granita retains its crystalline texture.

If serving boozy option: add 1/2 tablespoon extra liqueur per serving drizzled over the granita just before topping with whipped cream. Note: adding too much alcohol will prevent proper freezing, so keep total alcohol to 2 tablespoons for the batch.