Make Herb-Infused Granitas: Three Herbed Lemon Granitas

| June/July 1999

  • 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.

A trio of lemon granitas offers a symphony of herbal flavors. Serves 6 to 8.

• 4 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup chopped, fresh ‘Dark Opal’ basil or to taste
• 1 cup chopped, fresh sorrel or to taste
• 1/4 cup fresh mint or to taste
• 1 ounce fresh gingerroot, peeled and sliced
• 3 cups freshly squeezed Meyer or other lemon juice


• 2 tablespoons minced crystallized ginger
• 1/2 bunch mint leaves, finely chopped
• Sorrel leaves, slivered
• 6 to 8 sprigs ‘Dark Opal’ basil

1. In a large saucepan, heat water and sugar over medium heat until the sugar dissolves.

2. Pour one-third of the sugar syrup into each of three medium saucepans. To one pan, add the basil; to the second, add the sorrel; to the third, add the mint and gingerroot. Bring each syrup to a boil, then remove the pans from the heat, cover, and steep for 30 minutes. Strain each mixture into a separate bowl and discard the solids.

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