To me, this Sour Cherry Pomegranate Peach Granita Recipe is pure summer.
When it comes to summer celebrations, things have to be easy. As in, enjoy the company, low fuss, really, truly easy. But, of course, I like to keep things fresh, seasonal, and, let’s be real, as stunning as possible.
There’s a certain ease that my Swedish friends always have at entertaining — as if nonchalant alfresco dining is in their DNA. Maybe because they only have a few months of gorgeous weather so they really truly want to make the most of it. Maybe because the sun doesn’t ever really set in summer.
One of my favorite memories is an all-night summer dinner party that we had at my friends place out in the Swedish archipelago. Imagine the Swedish version of the Hamptons, if you’re talking about the Hamptons sans stuffiness.
We sat dockside and cooked a mishmosh of foods that people brought from their fishing adventures, their trip to the markets, or just whatever was in their cupboard, which quickly became gorgeous things like Creme Fraiche Shrimp Toasts, Grilled Lingonberry Venison, and a summer salad of peaches, pickled onions, and a tart, soft goat cheese.
Add to that a table full of votives in hurricane vases, a perfect playlist, and long weather worn communal tables – you get why we stayed there pretty much all night.
If I were to recreate that night, I’d add in this Sour Cherry Pomegranate Peach Granita Recipe to finish it all off — something tart-sweet almost like an Adult Slushie in texture and as bright pink as the Swedish summer sunsets — that is, for those few minutes when it does finally set.
Sour Cherry Pomegranate Peach Granita Recipe
- 4 firm ripe peaches (about 1 1/2 pounds) peeled, pitted, and roughly chopped
- 1/2 cup cherry juice or water no sugar added
- 1/3 cup Pama pomegranate liqueur
- 1/4 cup unrefined cane sugar or coconut sugar or date sugar
- 1 tablespoon freshly-squeezed lime juice (from about 1 lime)
- Chocolate shavings or whipped coconut cream for garnish (optional)
- Make The Granita Base: Combine peaches, cherry juice, PAMA, sugar, and lime juice in a blender or food processor fitted with an S blade and process until very smooth, at least 1 minutes. Taste and add more sugar if desired. Pour mixture into a 1 pound loaf pan or a 2-quart baking dish.
- Freeze The Base: Freeze for 3 hours, scraping the ice crystals from the edges into the center about every 45 minutes. Cover with plastic wrap and freeze until mixture is well frozen (it should be icy but light in texture). Serve topped with chocolate or whipped coconut cream, if desired.