Lemon Granita with Strawberries in Rosemary Syrup
Sweet rosemary-scented syrup makes an unusual foil for the tart lemon ice.
Lemon Granita with Strawberries in Rosemary Syrup
Lemon Granita with Strawberries in Rosemary Syrup
Lemon Granita with Strawberries in Rosemary Syrup
Ingredients
STRAWBERRIES
- 1 cup water
-
1/2 cup sugar
-
1 rosemary sprig
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1 cinnamon stick
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2 pints strawberries, hulled and sliced
GRANITA
- 2 1/2 cups water
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1 cup sugar
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1 cup fresh lemon juice (about 6 large lemons)
Directions
- Make the granita: In a medium saucepan, combine the water and sugar and bring to a boil, stirring until the sugar is completely dissolved. Remove from the heat and let cool. Stir in the lemon juice. Pour the syrup into a 13-by-9-inch metal baking pan and freeze for at least 2 hours, stirring the granita with a fork every 20 minutes to give it a nice, granular consistency.
- Make the strawberries: Meanwhile, in a medium saucepan, combine the water, sugar, rosemary, and cinnamon stick and bring to a boil. Simmer over moderately high heat for 10 minutes. Let cool completely, then strain into a medium bowl. Add the strawberries and let macerate for 1 hour.
- Serve the granita in shallow bowls with the strawberries on the side.
Make Ahead
The granita can be frozen for up to 3 days.
Notes
ONE SERVING: Calories 355 kcal, Total Fat .6 gm, Saturated Fat 0
Lemon Granita with Strawberries in Rosemary Syrup
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