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Fresh Herb Granita

Serves 3 20 minute prep time

By on

Fresh Herb Granita

Don’t be afraid of herbs in your dessert. Tarragon, rosemary, basil and sage mix perfectly in this sweet Fresh Herb Granita.


  • 8 sprigs mint
  • 4 sprigs tarragon
  • 4-6 sprigs fresh rosemary
  • Large handful basil leaves (about 20)
  • Large handful sage leaves (about 20)
  • 3 cups water
  • ½ cup turbinado (raw) sugar, or more to taste
  • 4 Tbsp fresh lemon juice


  • Bruise herbs slightly.

  • In a medium saucepan, bring herbs, water and sugar almost to a boil.

  • Reduce heat and simmer until sugar dissolves.

  • Remove from heat and cool.

  • Cover and refrigerate overnight to infuse flavors.

  • Add lemon juice and strain. Discard herbs.

  • Pour the granita mixture into a wide and shallow container, such as a stainless steel baking pan.

  • Cover and freeze the mixture for 1 to 2 hours, until it is solid around the edges.

  • Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

  • Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small ice flakes.

  • When ready to serve, rake with a fork to loosen the granita and spoon into serving dishes. Garnish with fresh herbs.


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