This article introduces two refreshing Greek-inspired frozen desserts: a sour cherry and vermouth granita (no ice cream maker needed) and an ouzo and citrus sorbet (requires an ice cream maker), both perfect for summer, complete with recipes.
Sour cherries, known as “vissino”, hold a special place in Greek sweets and desserts. Our sour cherry and vermouth granita is inspired by a cocktail we had in Greece one summer. As soon as we drank it, we knew we had to turn it into a granita. You’ll find the sour cherry syrup and juice in specialty food stores. The granita is perfect enjoyed on its own – ideally on a warm summer’s day with good company. We won’t be surprised if our ouzo and citrus sorbet becomes a favourite too. When we tested it with a bunch of friends, everyone loved it. You’ll need an ice-cream machine for the sorbet. The fresh citrus juice cuts through the strong ouzo flavour and is refreshing after a big meal. Easy freezy: eight fruity recipes for frozen summer treats – no ice-cream maker required Read more Both icy treats can be kept in the freezer for up to one week, and you’ll need to make each one at least one day in advance. Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning Sour cherry and vermouth granita – recipe (Pictured above) Serves 4–6 55g caster sugar (¼ cup) 60ml lemon juice (¼ cup) 2 tbsp sour cherry syrup 500ml sour cherry juice (2 cups) 80ml sweet vermouth (⅓ cup) Place the sugar, lemon juice, sour cherry syrup and one cup of the sour cherry juice in a small saucepan. Simmer over medium heat for five to six minutes, until the sugar has dissolved. Add the remaining cup of sour cherry juice and allow the mixture to cool completely. Once cooled, stir in the sweet vermouth and pour the mixture into a 16cm × 25cm tray that’s at least 5cm deep. Place in the freezer for one hour. Use a fork to scrape the mixture from the edges of the tray into the centre, then spread out again. Return to the freezer for 30 minutes and repeat the process until the granita is completely frozen into ice crystals with the texture of sand. To serve, simply scoop the granita into glasses. It will keep covered in the freezer for up to one week. Sign up to Saved for Later Free newsletter Catch up on the fun stuff with Guardian Australia's culture and lifestyle rundown of pop culture, trends and tips Enter your email address Sign up Privacy Notice: Newsletters may contain information about charities, online ads, and content funded by outside parties. If you do not have an account, we will create a guest account for you on theguardian.com to send you this newsletter. You can complete full registration at any time. For more information about how we use your data see our Privacy Policy. We use Google reCaptcha to protect our website and the Google Privacy Policy and Terms of Service apply. Ouzo and citrus sorbet – recipe Ouzo and citrus sorbet. Photograph: Bonnie Coume/Smith Street Books Serves 6 320g caster sugar 300ml freshly squeezed mandarin juice (from about 8 mandarins) 300ml freshly squeezed orange juice 80ml ouzo (⅓ cup) Place the sugar and 400ml water in a small saucepan over medium-low heat. Bring to the boil, stirring continuously for two minutes, or until the sugar has dissolved. Allow to cool completely. Stir in the mandarin juice, orange juice and ouzo until combined. Pour the mixture into an ice-cream machine and churn for an hour and 30 minutes, or until creamy. Spoon the sorbet into a plastic container and place in the freezer for five hours or overnight. Serve scooped into bowls. It will keep covered in the freezer for up to one week. This is an edited extract from OPA! Recipes inspired by Greek tavernas by Helena and Vikki Moursellas (Smith Street Books; $59.99)
