by Sara, from Susafa eco-retreat
“THE TASTE OF CHILDHOOD SUMMER MEMORIES IN SICILY”
In Issue 1 of the BMJ zine When I saw you for the first time – dedicated to a Sicilian Journey – Sara, owner of eco-retreat Susafa, shared with us her family’s recipe for Cherry Granita.
1 kg of cherries (pit them before cooking)
700 gr of water
400 gr of sugar
6 tbsp of honey
the juice of 2 lemons
Put all the ingredients in a pot and let it boil for a few minutes.
Let the mixture cool down.
Whip the mixture with a blender and then filter it with a sifter to get a dense and smooth juice.
Put the juice in a container and leave it in the freezer for about 30 minutes.
Take out the granita from the freezer and whisk it before putting it in the freezer again for another 30 minutes. Repeat this process 3 or 4 times.
Leave the granita outside the freezer for about 15 minutes before serving it.