Honey Lemon Sage Granita

By nycnomad
June 28, 2015
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Serves: 4-6

  • 2 Lemons
  • 2 Pieces of Lemongrass Stalk
  • 2 tablespoons Organic Cane Sugar
  • 2 tablespoons Raw Honey
  • 2 Sage Sprigs
  • 4 cups Water
  1. 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.
  2. Boil a kettle of water and add 4 cups to the pitcher.
  3. Allow the herbs and lemons to steep for 4-5 minutes stirring until the honey and sugar have full dissolved.
  4. 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.
  5. 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.
  6. To serve, spoon granita into small chilled glasses or bowls and serve at once. Garnish with edible flowers, a sage leaf or lemon curls.

More Great Recipes:
Fruit|5 Ingredients or Fewer|Make Ahead|Summer|Fourth of July|Gluten-Free|Vegan|Vegetarian|Dessert