Lemon Verbena Honey Granita

Granita is a super-simple summer dessert or appetizer that's simply a frozen mixture of water, sugar and other flavorings. I planted a lemon verbena in our garden right near our Adirondack chairs, simply because I wanted to be bathed in its heady fragrance whenever I was chilling out. And then I made this granita and fell in love with the plant even more. If you don't have lemon verbena on hand, try lemon thyme or lemongrass, or just add the zest of another lemon.

Ingredients

  • 2 cups water
  • 1/4 cup honey
  • 1 tablespoon sugar
  • 2 lemons, zested and juiced
  • 1/4 cup lemon verbena leaves, muddled in a mortar and pestle

Instructions

  • Bring water, honey and sugar to a boil. Turn off heat, stir in lemon juice, zest and verbena. Let steep for 30 minutes.
  • Strain liquid into a shallow baking pan, and place in freezer. After an hour, scrape the mixture with the tines of an overturned fork. Freeze for another 30 minutes to an hour, scraping two or three more times, until the texture is nice and fluffy.
Makes roughly 3 cups.
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Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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