Mother Earth Living

Make Herb-Infused Granitas: Tarragon and Blood Orange Granita

<p>Fresh tarragon adds a slight note of licorice to this cool, tart-sweet refresher. <em>Makes 3 cups.</em>
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<p>• 1 1/2 cups water<br />
• 3/4 cup sugar<br />
• 2 cups blood orange juice (available frozen at specialty food stores) or freshly squeezed regular orange juice<br />
• 1/4 cup freshly squeezed lemon juice<br />
• 2 tablespoons firmly packed fresh tarragon leaves<br />
• Tarragon sprigs for garnish<br />
• Fresh orange segments for garnish</p>
<p>1. In a medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add orange juice, lemon juice, and tarragon leaves and bring to a simmer. Remove pan from the heat, cover, and steep for 30 minutes or until desired tarragon flavor is reached.</p>
<p>2. Freeze the 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 granita cubes until all cubes have been processed. Serve immediately, garnished with fresh tarragon and orange segments.</p>
<p>–Amanda Baker, pastry chef, Bayona, New Orleans, Louisiana</p>
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<p>
<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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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/mangia.aspx”>
<strong>Make Herb-Infused Granitas</strong>
</a>.</p>

  • Published on May 17, 2010
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