desserts

Lemon Verbena Granita

lemon verbena granita

Once you smell Lemon Verbena, you’ll want to start growing it just to have the scent around your home.  At my farmers market this past weekend, the Kenter Canyon booth pulled some out and I could smell it a booth away. I purchased a huge bunch and really just wanted to make a necklace out of it so I could smell it all day long.

lemon verbena

Lemon Verbena is great to infuse in teas and I’ve also used it in fish and chicken dishes. It’s supposed to have great antioxidant benefits as well, so that’s a bonus!

Since it’s been over 100 degrees where I live, I decided on a super cool and refreshing treat: Lemon Verbena Granita, a grown up slushy that you won’t regret having in your freezer this summer.  With only four ingredients, you can get this in the freezer in no time.

You just need some Lemon Verbena, sugar, lemon juice and water.

lemon verbena granita

You’re going to start by making a conserve.  I did a double batch and froze half of it (pre-lemon juice) for future use. Just blend the verbena leaves and sugar to create a fine texture in your food processor.  The photo on the bottom right is after the addition of the lemon juice.

lemon verbena granita

Transfer the conserve to slightly warm water to disolve the sugar and let seep a little. (I added a few whole leaves as well.) After 10 minutes or so, strain the liquid with a fine mesh strainer and place in shallow dish and freeze, checking every half an hour or so and stirring with fork so it freezes into flakes.

lemon verbena granita

lemon verbena granita

 

Lemon Verbena Granita

Prep Time: 15 minutes

Cook Time: 2 hours

Lemon Verbena Granita

Ingredients

  • 1 cup fresh Lemon Verbena leaves, slightly packed
  • 1 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 cups warm water

Instructions

  1. In a food processor, blend sugar and leaves. (Freeze at this point if doing more then one batch.)
  2. Add lemon juice and blend until incorporated.
  3. Add conserve (mixture you just created!) to warm water and stir until sugar has dissolved. You can let seep longer at this point, if you'd like.
  4. Strain mixture with a fine mesh strainer and transfer into a shallow dish, cover and freeze.
  5. Stir Granita every 30 min or so with a fork, breaking up bigger ice chunks until ice crystals form; about four times total.
  6. To serve, loosen up with a fork again if necessary and scoop into bowls, serving immediately.
  7. A little verbena leaf would make a great garnish.
http://farmtotablela.com/lemon-verbena-granita/

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1 Comment

  • Reply
    Easy Seedling Container
    July 18, 2015 at 4:18 pm

    […] always wanted lemon verbena around my home, if just for the smell alone!!!  But I also like making Lemon Verbena Granita so my fingers are crossed that it will start rooting.  I got a little nervous yesterday when I […]

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