Blend the cherries until they are completely pureed (You may push the cherries through a strainer to remove the skin, but I liked that added texture). Set aside.
Heat ⅓ of the water and the sugar together and simmer until the sugar is dissolved. Stir into the cherry puree along with the limoncello.
Pour into a 9 x 13 baking dish and place in the freezer. Take out the granita every half and hour to rake the mixture with a fork. Repeat until it is completely frozen - about four hours.
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