5 Easy, Delicious Sorbet Recipes: Rosemary, Lavender and Ginger Granita

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Photo by Howard Lee Puckett
Although conventional wisdom says that dried herbs should be used in half the amount of fresh herbs when substituting, I have found that fresh and dried lavender can be used in equal quantities.

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<em>Serves 8</em>
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<p>A granita has larger ice crystals than a sorbet, and does not require an ice cream maker. This elegant recipe is spiked with sparkling wine, but it can be omitted for an alcohol-free version. </p>
<p>• 1 cup sugar<br />
• 3 cups water<br />
• 2 rosemary sprigs, about 3 inches long<br />
• 2 teaspoons lavender buds, fresh or dried<br />
• 1 tablespoon fresh ginger, chopped<br />
• ¼ cup fresh lemon juice<br />
• 1 cup sparkling wine (optional)</p>
<p>1. Bring sugar and water to a boil in small saucepan. Drop in rosemary, lavender and ginger, then cover pan and remove from heat.<br />
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2. Steep for 15 minutes. Strain syrup into a stainless steel bowl.<br />
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3. Chill. Stir in lemon juice and sparkling wine. Put the bowl in the freezer and stir every 30 minutes to 1 hour until slushy.<br />
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4. Freeze granita completely. When ready to serve, scrape granita with side of a large metal spoon to break up ice crystals.</p>
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<em>Jerry Traunfeld, author of</em> The Herbal Kitchen <em>(William Morrow, 2005), received the James Beard Award for Best American Chef of the Northwest in 2000.</em>
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<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/5-easy-delicious-sorbet-recipes.aspx”>
<strong>5 Easy, Delicious Sorbet Recipes</strong>
</a>.<br />
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