Mint Tarragon Granita with SummerĀ Fruit

August  9, 2021
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Photo by Anna Vorobiova
  • Prep time 10 minutes
  • Cook time 2 hours
  • Serves 2
Author Notes

I've always loved popsicles and sorbet, even more than ice cream. But only this year I discovered the Granita - the Sicilian version of fruit ice, which is served in the form of ice flakes. It looks magical and makes a great addition to summer fruits and berries on a hot day.
Granita can be cooked at home and it can be done quite easily. Plus you can use fruits, berries, herbs ... the choice is endless.

Today I made tarragon and mint granita. Watermelon and berry Granita in the plans ... Stop me, somebody, I want to freeze everything! —Anna Vorobiova

What You'll Need
  • 1 cup tarragon leaves
  • 1 cup mint leaves + more for serving
  • 1/2 cup white granulated sugar
  • 2 cups of water
  • Lime half juice
  • 1 cup noisette cut melon (use a melon baller)
  • 1 cup raspberries (fresh or frozen, your choice)
  1. Boil water in a saucepan, add tarragon, mint and cook for 5-7 minutes over low heat.
  2. Add sugar, lime juice. Cook, stirring occasionally until the sugar is completely dissolved. Then turn off the heat and let cool.
  3. Strain the syrup. Pour into a shallow freezer-safe pan, place in the freezer for 20-30 minutes, then remove and mix well with a fork to break up the ice crystals.
  4. Repeat this every 20-30 minutes until completely frozen to mixture has turned into even icy flakes and is easy to scoop.
  5. Place the melon and raspberries in a glass, put a few spoons of Granita on top and garnish with a fresh mint leaf if desired. Serve immediately.

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