Frosty Drops: Sour Cherry And Vermouth Granita And Ouzo And Citrus Sorbet – Recipes

Sour cherries, known arsenic “vissino”, clasp a typical spot successful Greek sweets and desserts. Our sour cherry and vermouth granita is inspired by a cocktail we had successful Greece 1 summer. As soon arsenic we drank it, we knew we had to move it into a granita. You’ll find nan sour cherry syrup and juice successful specialty nutrient stores. The granita is cleanable enjoyed connected its ain – ideally connected a lukewarm summer’s time pinch bully company.

We won’t beryllium amazed if our ouzo and citrus sorbet becomes a favourite too. When we tested it pinch a bunch of friends, everyone loved it.

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You’ll request an ice-cream instrumentality for nan sorbet. The caller citrus juice cuts done nan beardown ouzo flavour and is refreshing aft a large meal.

Both icy treats tin beryllium kept successful nan freezer for up to 1 week, and you’ll request to make each 1 astatine slightest 1 time successful advance.

Sour cherry and vermouth granita – recipe

(Pictured above)

Serves 4–6

55g caster sweetener (¼ cup)
60ml citrus juice (¼ cup)
2 tbsp sour cherry syrup
500ml sour cherry juice (2 cups)
80ml saccharine vermouth (⅓ cup)

Place nan sugar, citrus juice, sour cherry syrup and 1 cup of nan sour cherry juice successful a mini saucepan. Simmer complete mean power for 5 to six minutes, until nan sweetener has dissolved. Add nan remaining cup of sour cherry juice and let nan substance to cool completely.

Once cooled, operation successful nan saccharine vermouth and move nan substance into a 16cm × 25cm tray that’s astatine slightest 5cm deep. Place successful nan freezer for 1 hour.

Use a fork to scrape nan substance from nan edges of nan tray into nan centre, past dispersed retired again. Return to nan freezer for 30 minutes and repetition nan process until nan granita is wholly stiff into crystal crystals pinch nan texture of sand.

To serve, simply scoop nan granita into glasses.

It will support covered successful nan freezer for up to 1 week.

Ouzo and citrus sorbet – recipe

Ouzo and citrus sorbet Photograph: Bonnie Coume/Smith Street Books

Serves 6

320g caster sugar
300ml freshly squeezed mandarin juice (from astir 8 mandarins)
300ml freshly squeezed orangish juice
80ml ouzo (⅓ cup)

Place nan sweetener and 400ml h2o successful a mini saucepan complete medium-low heat. Bring to nan boil, stirring continuously for 2 minutes, aliases until nan sweetener has dissolved. Allow to cool completely.

Stir successful nan mandarin juice, orangish juice and ouzo until combined. Pour nan substance into an ice-cream instrumentality and churn for an hr and 30 minutes, aliases until creamy.

Spoon nan sorbet into a integrative instrumentality and spot successful nan freezer for 5 hours aliases overnight.

Serve scooped into bowls.

It will support covered successful nan freezer for up to 1 week.

• This is an edited extract from OPA! Recipes inspired by Greek tavernas by Helena and Vikki Moursellas (Smith Street Books; $59.99)