Lemon Verbena Granita
An icy, fork-scraped granita with bright lemon juice, herbal lemon verbena perfume, and clean, cooling sweetness.
Prep 15 min · Cook 5 min · Total 10 hr 50 min · Makes about 1 quart (8 servings)
Ingredients
- 4 cups water
- 2/3 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 very big handful lemon verbena
Directions
- Combine all of the ingredients in a large pot and set it over high heat. Heat the mixture until it just reaches a boil, then take the pot off the heat, cover it with plastic wrap, and let everything steep for 30 minutes.
- Strain the mixture through a chinois, then chill it thoroughly.
- Pour the chilled mixture into a shallow pan and transfer it to the freezer. Let it freeze until firm all the way through, which will probably take overnight.
- Use a fork to scrape the frozen granita. You don’t need to hover over it while it freezes; if you leave it until the next day, just let it sit at room temperature for a couple of minutes if it’s too hard to scrape right away.