Frosty drops: sour cherry and vermouth granita and ouzo and citrus sorbet – recipes

<p>A duo of sweet, sour and soused desserts from former My Kitchen Rules contestants Helena and Vikki Moursellas</p><ul><li><p><a href="https://www.theguardian.com/newsletters/2019/oct/18/saved-for-later-sign-up-for-guardian-australias-culture-and-lifestyle-email?CMP=cvau_sfl">Get our weekend culture and lifestyle email</a></p></li></ul><p>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.</p><p>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.</p><p><strong><a href="https://www.theguardian.com/newsletters/2019/oct/18/saved-for-later-sign-up-for-guardian-australias-culture-and-lifestyle-email?CMP=copyembed">Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning</a> </strong></p> <a href="https://www.theguardian.com/food/2025/oct/19/sour-cherry-vermouth-granita-ouzo-citrus-sorbet-recipes-mkr-helena-vikki-moursellas">Continue reading...</a>