Author Notes
While I was living in Barcelona, a boyfriend of mine used to invite me for Sunday lunch at his Grandmother's house. Her repertoire of recipes was enviable. After the meal she always used to pick a few fresh sage leaves from her window box, place them in a teapot and add boiling water. The infusion was light, refreshing and, according to her, aided in digestion. She left a little pot of honey on the table for those of us that preferred it a little sweeter. Since I now live in LA, I have adapted the recipe to suite the desert heat and converted into a fresh a invigorating dessert. —nycnomad
Ingredients
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2
Lemons
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2
Pieces of Lemongrass Stalk
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2 tablespoons
Organic Cane Sugar
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2 tablespoons
Raw Honey
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2
Sage Sprigs
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4 cups
Water
Directions
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Slice two lemons in half and squeeze their juice into a tall pitcher. Add the whole sage sprigs, sugar, honey and lemon rinds. Bruise the lemon grass stalks and add to the pitcher.
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Boil a kettle of water and add 4 cups to the pitcher.
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Allow the herbs and lemons to steep for 4-5 minutes stirring until the honey and sugar have full dissolved.
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Strain the infusion as you transfer the liquid to a shallow freezer-safe container. Allow the mixture to cool completely and transfer it to the freezer.
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Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
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To serve, spoon granita into small chilled glasses or bowls and serve at once. Garnish with edible flowers, a sage leaf or lemon curls.
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