Make Herb-Infused Granitas: Peach and Lemon Verbena Granita

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

<p>Lemon verbena brings out the superb flavor of peaches that have been ripened to perfection. <em>Makes 2 cups.</em>
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<p>• 1 pound sweetest fresh ripe peaches, pitted, peeled, and cut into medium dice<br />
• 1/2 cup superfine sugar or more to taste<br />
• 1 cup water<br />
• 1/4 cup chopped fresh lemon verbena leaves<br />
• 1 to 3 tablespoons freshly squeezed lemon juice or to taste<br />
• Lemon verbena sprigs for garnish</p>
<p>1. In a small saucepan, bring peaches, sugar, and water to a simmer and cook, uncovered, for 5 minutes or until the peaches are tender and the sugar is completely dissolved.</p>
<p>2. Off heat, drain peaches, reserving the poaching liquid, and puree them in a blender or food processor until smooth. Taste; sweeten with some reserved poaching liquid if desired.</p>
<p>3. Add chopped lemon verbena and let stand for 15 minutes, then strain mixture through a fine sieve into a bowl. Stir in 1 tablespoon lemon juice and taste; add enough to make a sweet-tart mixture.</p>
<p>4. Freeze 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 frozen granita cubes until processed. Serve immediately in chilled martini glasses or dessert dishes garnished with verbena sprigs.</p>
<p>–Jimmy Schmidt, chef, The Rattlesnake Club, Detroit, Michigan</p>
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<em>Sally King is a contributing editor for</em> Bon Appétit <em>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.</em>
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