Make Herb-Infused Granitas: Three Herbed Lemon Granitas

| June/July 1999

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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