Tarragon and blood oranges, lemon verbena and peaches, and mint and grapefruit combine in these dare-to-be-different granitas.
Fresh tarragon adds a slight note of licorice to this cool, tart-sweet refresher. Makes 3 cups.
• 1 1/2 cups water
• 3/4 cup sugar
• 2 cups blood orange juice (available frozen at specialty food stores) or freshly squeezed regular orange juice
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons firmly packed fresh tarragon leaves
• Tarragon sprigs for garnish
• Fresh orange segments for garnish
1. In a medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add orange juice, lemon juice, and tarragon leaves and bring to a simmer. Remove pan from the heat, cover, and steep for 30 minutes or until desired tarragon flavor is reached.
2. Freeze the mixture in ice cube trays until solid. In a blender or food processor, pulse 6 frozen granita cubes until mixture forms coarse crystals. Continue adding granita cubes until all cubes have been processed. Serve immediately, garnished with fresh tarragon and orange segments.
—Amanda Baker, pastry chef, Bayona, New Orleans, Louisiana
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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