Peach and Black Cherry Granita

Serves: 6

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Total Time: 15

Prep Time: 15

• 400 gram(s) can peach slices in syrup
• 100 gram(s) (3½oz) golden caster sugar
• 4 tablespoon(s) lemon juice
• 400 gram(s) can pitted black cherries in syrup

Method

1. Drain the peaches and reserve the syrup in a measuring jug. Add cold water to the fruit syrup to make it up to 300ml (½pint).
2. Whiz the peaches in a food processor or liquidiser to form a smooth purée. Add half the sugar and half the lemon juice; whiz for a few more seconds. Add the reserved syrup and whiz again to combine.
3. Pour the mixture into a shallow freezer-proof container and cover with a tight-fitting lid, then freeze for 2hr.
4. Repeat steps 1 to 3 with the cherries and the remaining sugar and lemon juice.
5. The mixtures should have started to freeze around the sides and base after 2hr, so take a large fork and mash the unfrozen mixture into the frozen. Re-cover and return to the freezer for a further 1hr, then mash once more.
6. Spoon alternate layers of peach and cherry granita into six tall sundae glasses and serve immediately. Alternatively, re-cover and freeze granitas until needed.
7. TO FREEZE Store both granitas in the freezer for up to three months.
8. TO SERVE Put the granitas in to the fridge for 30min before serving to soften slightly.

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