Sour Cherry Granita - cooking recipe

Ingredients

2 lbs fresh cherries
1 lemon, juice of
1/2 cup granulated sugar
1 tablespoon fresh ginger, grated

Preparation

Wash the cherries, then drain and pit them into a bowl, keeping all the juice.
Place the cherries and their juice in a food processor or in a blender and puree. Pass the puree through a fine sieve, set over a saucepan, and throw away the pulp.
Measure the cherries and add enough water to bring the total amount of fruit and water up to three cups. This should be about 2/3 cup water.
Put the cherries and water in the saucepan over a medium heat, along with the sugar and the ginger.
Cook until the sugar has dissolved, then take the pot off the heat and cool.
Run through a sieve again, if you feel it is necessary.
Pour into a shallow dish and freeze, stirring about once every hour, bringing ice crystals from the edge into the centre.
It will take about 5 hours to freeze completely.
Serve, or store in the freezer, covered, up to 2 days. You may have to take it out of the freezer for a few minutes before serving.