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Make Herb-Infused Granitas: Balsamic–Tarragon Granita

By Sally King
June/July 1999
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Tarragon and blood oranges, lemon verbena and peaches, and mint and grapefruit combine in these dare-to-be-different granitas.


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This granita is delicious as a garnish for gazpacho or chilled tomato soup. Makes 2 cups.

• 1 1/2 cups water
• 1/2 cup sugar
• 1/4 cup tightly packed whole fresh tarragon leaves
• 3/4 cup balsamic vinegar

1. In a medium saucepan, heat water and sugar over medium heat until sugar dissolves. Remove the pan from the heat, stir in the tarragon, cover, and steep for 20 minutes. Strain out the tarragon leaves.

2. In a bowl, combine the balsamic vinegar and tarragon mixture. Place in the freezer and stir the mixture every 30 minutes until solid. Chop coarsely with a fork. Serve immediately.

—Carole Peck, chef/owner Good News Cafe, Woodbury, Connecticut


Sally King is a contributing editor for Bon Appétit and lives in Virginia, where granitas are most welcome in summer. The granita recipes she presents here can often be found on the menus of her favorite restaurants.

Click here for the main article,  Make Herb-Infused Granitas .








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