I think this is a perfect recipe to make in the summer. It requires very little time in the kitchen, and it's deceiving—it looks so plain and simple, but the flavor of it absolutely pops. The granita needs no garnish, but it is a perfect accompaniment to perfectly ripe nectarines or raspberries. If you cannot find fresh lemon verbena, you could substitute fresh lemon balm or lemon thyme. (I would not suggest using dried lemon verbena. It doesn't have the same bright, fresh flavor.)
- Yield:makes 4-6 servings
- Active time: 45 minutes
- Total time:Overnight
- 4 cups water
- 2/3 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 very big handful lemon verbena
Place all ingredients in a large pot over high heat and bring just to the boil.
Remove from the heat and cover with a piece of plastic wrap. Allow to infuse for 30 minutes.
Pass through a chinois strainer. Chill thoroughly.
Pour mixture into a shallow pan; place in the freezer and freeze until solid. (This will probably take overnight).
Scrape with a fork. (This doesn't really require your constant attention. If you freeze it and forget about it until the next day, it may require a couple of minutes at room temperature to soften enough to scrape it, but there is no need to scrape it throughout the freezing process.)