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.