Make Herb-Infused Granitas: Three Herbed Lemon Granitas

<p>A trio of lemon granitas offers a symphony of herbal flavors. <em>Serves 6 to 8.</em>
<p>• 4 1/2 cups water<br />
• 1 1/2 cups sugar<br />
• 1/2 cup chopped, fresh ‘Dark Opal’ basil or to taste<br />
• 1 cup chopped, fresh sorrel or to taste<br />
• 1/4 cup fresh mint or to taste<br />
• 1 ounce fresh gingerroot, peeled and sliced<br />
• 3 cups freshly squeezed Meyer or other lemon juice</p>
<p>• 2 tablespoons minced crystallized ginger<br />
• 1/2 bunch mint leaves, finely chopped<br />
• Sorrel leaves, slivered<br />
• 6 to 8 sprigs ‘Dark Opal’ basil</p>
<p>1. In a large saucepan, heat water and sugar over medium heat until the sugar dissolves.</p>
<p>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.</p>
<p>3. Into each of three medium bowls, pour 1 cup lemon juice. Add 1 cup of basil syrup to one bowl, 1 cup sorrel syrup to the second, and 1 cup ginger-mint syrup to the third. Place the bowls in freezer and stir each with a fork every 30 minutes or until frozen.</p>
<p>4. Chop the granita mixtures coarsely with a fork. Fold the chopped mint leaves and crystallized ginger into the ginger-mint granita; garnish the sorrel granita with the sorrel chiffonade and the basil granita with the basil sprigs. Scoop some of each granita into neat piles on chilled dessert plates. Serve immediately.</p>
<p>–Nancy Oakes, chef, Boulevard, San Francisco</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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