Mother Earth Living

Make Herb-Infused Granitas: Savory Lemongrass Granita

By Sally King
June/July 1999
Add to My MSN

Tarragon and blood oranges, lemon verbena and peaches, and mint and grapefruit combine in these dare-to-be-different granitas.


Content Tools

Related Content

Sweet and Savory Clafoutis Recipes

Learn how to use your leftovers to make the ultra-chic French dish clafoutis. Here we feature both a...

Natural Lotion: Pangea Organics Hand and Body Lotion

Pangea Organics Hand and Body Lotion goes on smoothly, leaves hands moisturized and comes in four un...

Summer Brew: Iced Tea Recipes Part 2

Try these three delicious herbal iced tea recipes to cool off this summer in our second part blog ab...

Discovering Ancient Grains: What is Amaranth?

Ever wondered: what is amaranth? Learn the history of this ancient grain, plus put it to good use wi...

Samuelsson serves this granita with raw, sushi-quality yellowtail tuna, caviar, and mustard-flavored oil. Preparing raw fish at home can be tricky and is best left to the experts; however, this granita—cold in temperature but hot with spices—is also delicious with cold poached salmon or grilled tuna. Makes 2 cups.

• 1 8-inch-long piece fresh lemongrass, ­split lengthwise
• 1 slice fresh gingerroot, 1/2 inch thick
• 3 bags orange-flavored herbal tea
• 2 cups water
• 6 whole black peppercorns
• 2 teaspoons Tabasco sauce
• 2 tablespoons chopped fresh mint
• 2 tablespoons aquavit or vodka (optional)

1. In a large saucepan, bring all ingredients except the aquavit or vodka to a boil. Remove pan from heat, cover, and steep for 10 minutes. Strain out the solids, then stir in the aquavit or vodka. Pour into a bowl and freeze until solid. The alcohol, if used, will prevent the granita from becoming rock hard.

2. Chop the mixture coarsely with a fork. Serve immediately with salmon or yellowtail tuna, plain crackers or toast points, and osetra caviar as a first course.

—Marcus Samuelsson, chef, Aquavit, New York


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 .








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.