Don’t be afraid of herbs in your dessert. Tarragon, rosemary, basil and sage mix perfectly in this sweet Fresh Herb Granita.
Ingredients
- 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
Preparation
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Bruise herbs slightly.
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In a medium saucepan, bring herbs, water and sugar almost to a boil.
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Reduce heat and simmer until sugar dissolves.
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Remove from heat and cool.
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Cover and refrigerate overnight to infuse flavors.
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Add lemon juice and strain. Discard herbs.
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Pour the granita mixture into a wide and shallow container, such as a stainless steel baking pan.
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Cover and freeze the mixture for 1 to 2 hours, until it is solid around the edges.
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Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.
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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.
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When ready to serve, rake with a fork to loosen the granita and spoon into serving dishes. Garnish with fresh herbs.
