Pick-a-Stone Fruit Granita
In a medium saucepan, combine fruit, the water and sugar. Cook and stir over high heat until mixture begins to boil. Cook and stir for about 2 more minutes or until fruit is tender. Remove from heat. Stir in lemon juice, vanilla and almond extract (if using).Advertisement
Let mixture cool a few minutes, then transfer to a blender and puree until smooth. Strain through a fine-mesh sieve over a bowl, pressing with the back of a spoon to extract as much pulp as possible. Transfer to a 2-quart square baking dish.
Freeze, covered, 2 hours, stirring and scraping frozen mixture from sides of dish every 30 minutes. After 2 hours, freeze another 6 hours, without stirring, until firm. (At this point, granita keeps for up to 2 weeks.)
Let stand at room temperature 5 to 10 minutes before serving. Using a metal spoon or fork, scrape across the surface and spoon into serving dishes. Serve immediately.
*Only add the almond extract if you are making the granita with cherries. (Almond naturally enhances cherry flavor.)