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Prep time
10 minutes
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Cook time
2 hours
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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
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Ingredients
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1 cup
tarragon leaves
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1 cup
mint leaves + more for serving
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1/2 cup
white granulated sugar
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2 cups
of water
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Lime half juice
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1 cup
noisette cut melon (use a melon baller)
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1 cup
raspberries (fresh or frozen, your choice)
Directions
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Boil water in a saucepan, add tarragon, mint and cook for 5-7 minutes over low heat.
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Add sugar, lime juice. Cook, stirring occasionally until the sugar is completely dissolved. Then turn off the heat and let cool.
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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.
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Repeat this every 20-30 minutes until completely frozen to mixture has turned into even icy flakes and is easy to scoop.
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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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