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Lemon Granita with Strawberries in Rosemary Syrup

Sweet rosemary-scented syrup makes an unusual foil for the tart lemon ice.

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  • Servings: 4

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  • 2 1/2 cups water
  • 1 cup sugar
  • 1 cup fresh lemon juice (about 6 large lemons)
  • 1 cup water
  • 1/2 cup sugar
  • 1 rosemary sprig
  • 1 cinnamon stick
  • 2 pints strawberries, hulled and sliced


  1. 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.
  2. 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.
  3. Serve the granita in shallow bowls with the strawberries on the side.

Make Ahead

The granita can be frozen for up to 3 days.


One Serving Calories 355 kcal, Total Fat .6 gm, Saturated Fat 0.

Contributed By Published January 1998

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