Peach and Lemon Verbena Granita

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Photo by Adobe Stock/rigaccidenio
Take advantage of fresh fruits such as fully ripened peaches to make refreshing granitas.

Ingredients

Directions

  • In a small saucepan, bring peaches, sugar, and water to a simmer and cook, uncovered, for 5 minutes, or until the peaches are tender and the sugar is completely dissolved.
  • Remove from heat and drain peaches, reserving the poaching liquid.
  • Purée peaches in a blender or food processor until smooth.
  • Taste and sweeten with some reserved poaching liquid if desired.
  • Add the lemon verbena leaves to the purée and let stand for 15 minutes.
  • Then, strain the mixture through a fine sieve into a bowl.
  • Stir in 1 tablespoon lemon juice and taste; add enough lemon juice to make a sweet-tart mixture.
  • Pour the mixture into a shallow, freezer-safe pan, and place it in the freezer.
  • Scrape with a fork to break up ice crystals every half-hour to an hour until it’s fully frozen, about 4 to 6 hours.
  • Serve in chilled martini glasses or dessert dishes garnished with lemon verbena sprigs.
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Mother Earth News Gardening
Mother Earth News Gardening
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