Boozy Chocolate Cherry Granita
Having flaked on my promise to enter the “bloggers scream for ice cream” challenge last month (I totally wussed out of making real ice cream). I thought that it was about time I manned up and had a go. Luckily for me, this April’s challenge was “sorbets, granitas, shaved ice, slushies and spoom” (snigger)
I had a jar of cherries in brandy languishing in my cupboard and wondered if it was possible to make a boozy choc-cherry granita. A few searches and I was away. This has to be the easiest iced-desert ever. I decided to sprinkle some cocoa nibs over it to make it even more grown up, but I think that some baileys or a coffee sauce would work well with it too. As it is, it’s the antithesis of sickly, cream chocolate cherry ice cream, but still gives that cocoa hit.
Chocolate Cherry Granita
Cherries in brandy (drained of the brandy – save it to make a sauce)
Cocoa nibs (optional)
Heat the water and sugar until the sugar is disolved, whisk in the cocoa and add the cherries. Take off the heat and pour into a shallow dish. You could add chocolate chips or cocoa nibs at this point if you so desire.
Put in the freezer. After a couple of hours (depending on your freezer) when ice crystals are forming around the end, rake it up with a fork and put back to freeze again. Repeat until you have a dish full of delicious cocoa ice-shards. Mmmmmm.
Oh, and do you like the lovely retro desert dish? These were our Angel Delight dishes when we were growing up. We would always use them to hold Angel Delight with sprinkles on, and we’d play the “guess the flavour” game where you had to work out if it was caramel, toffee or butterscotch, because they all look exactly the same.