Recipes Lemon Granita with Strawberries in Rosemary Syrup Be the first to rate & review! Sweet rosemary-scented syrup makes an unusual foil for the tart lemon ice.Plus: More Dessert Recipes and Tips By Marta Braunstein Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients Granita 2 1/2 cups water 1 cup sugar 1 cup fresh lemon juice (about 6 large lemons) Strawberries 1 cup water 1/2 cup sugar 1 rosemary sprig 1 cinnamon stick 2 pints strawberries, hulled and sliced Directions 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. 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. Rate it Print