Lemon Verbena Granita

Ingredients

• 1 cup Sugar
• 1 cup Fresh Lemon Verbena Leaves
• ¼ cups Fresh Lemon Juice
• 3 cups Warm Water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the sugar and warm water in a saucepan and stir over medium heat until the sugar dissolves completely, about 3 minutes.

2. Remove the pan from the heat, add the lemon verbena leaves, cover, and let steep for 20 minutes.

3. Strain the syrup through a fine sieve, pressing on the leaves to extract their flavor, then discard the leaves.

4. Stir in the lemon juice and let the mixture cool to room temperature.

5. Pour the mixture into a shallow metal or glass dish about 9 by 13 inches (23 by 33 cm).

6. Freeze for 30 minutes, then scrape the surface with a fork to break up the ice crystals.

7. Repeat the scraping every 30 minutes for about 2 hours total, until the granita forms light, fluffy, icy flakes.

8. Serve right away, or freeze until needed and scrape again with a fork before serving.