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Cherry Lemon Granita

This cherry lemon granita is an easy, refreshing summer treat that’s super simple to make at home.

As if there weren’t enough reasons to love summer already (flip flops, heat waves, swimming pools, tank tops, tans…need I go on?) sinfully sweet, juicy (and cheap!) fruit comes along right in the height of it. Fruit that tastes so close to perfection it can easily pass as dessert all by itself.

Cherry lemon granita

Doctor it up a bit, freeze it and scoop it into a bowl and you have the most refreshing way to cool down after a long hot day outside (or in front of your computer if you’re one of the unlucky ones working this week).

Cherry granita

Adding vodka might be necessary in that case.

Cherry lemon granita

Live it up, it’s Friday.

Cherry Lemon Granita

Cherry Lemon Granita

Yield: 2 servings
Prep Time: 1 hour 35 minutes
Total Time: 1 hour 35 minutes

This cherry lemon granita is an easy, refreshing summer treat that's super simple to make at home.

Ingredients

  • 2 cups cherries, pitted (frozen is ok too)
  • juice of 1 lemon
  • 1 tablespoon agave
  • 2-4 tablespoons vodka (optional)

Instructions

  1. Place cherries in a food processor and pulse until almost pureed. A few chunks is ok.
  2. In a small bowl combine lemon, agave and vodka if using with a whisk.
  3. Add cherries to bowl and stir together.
  4. Pour mixture into a shallow metal dish or pan.
  5. Freeze for 1.5 hours scraping with a fork every 15-20 minutes.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


 

Marly

Saturday 28th of June 2014

I have cherries and lemons in the fridge. That means this recipe and me? We were meant to be together!!

Tara

Saturday 28th of June 2014

Could you use an ice cream maker instead of stirring every 15 minutes?

Running to the Kitchen

Saturday 28th of June 2014

you probably could although the consistency would most likely be creamier rather than icy like a granita normally is. Haven’t tried it though.

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