Make Herb-Infused Granitas: Savory Lemongrass 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>Samuelsson serves this granita with raw, sushi-quality yellowtail tuna, caviar, and mustard-flavored oil. Preparing raw fish at home can be tricky and is best left to the experts; however, this granita–cold in temperature but hot with spices–is also delicious with cold poached salmon or grilled tuna. <em>Makes 2 cups.</em>
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<p>• 1 8-inch-long piece fresh lemongrass, ­split lengthwise<br />
• 1 slice fresh gingerroot, 1/2 inch thick<br />
• 3 bags orange-flavored herbal tea<br />
• 2 cups water<br />
• 6 whole black peppercorns<br />
• 2 teaspoons Tabasco sauce<br />
• 2 tablespoons chopped fresh mint<br />
• 2 tablespoons aquavit or vodka (optional)</p>
<p>1. In a large saucepan, bring all ingredients except the aquavit or vodka to a boil. Remove pan from heat, cover, and steep for 10 minutes. Strain out the solids, then stir in the aquavit or vodka. Pour into a bowl and freeze until solid. The alcohol, if used, will prevent the granita from becoming rock hard.</p>
<p>2. Chop the mixture coarsely with a fork. Serve immediately with salmon or yellowtail tuna, plain crackers or toast points, and osetra caviar as a first course.</p>
<p>–Marcus Samuelsson, chef, Aquavit, New York</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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