Raspberry Lemon Verbena Granita - Gluten Free
Raspberry Lemon Verbena Granita is a symphony of summer flavors, meticulously blended and frozen to perfection. Fresh raspberries, aromatic lemon verbena, and a zingy hit of lemon zest come together in this icy, refreshing dessert. The result is a vibrant and luscious treat that's as delightful to the eyes as it is to the palate.
Ingrédients
- 3 cups fresh raspberries
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon lemon verbena leaves, finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- In a blender, combine the raspberries, water, sugar, lemon verbena leaves, and lemon juice. Blend until smooth.
- Strain the mixture through a fine mesh sieve to remove the seeds. Discard the seeds.
- Pour the strained mixture into a shallow dish and sprinkle the lemon zest over the top. Place in the freezer.
- After about an hour, remove from the freezer and use a fork to scrape the mixture to create ice crystals. Repeat this process every 30 minutes for the next 3 hours.
- Once the granita is fully frozen and flaky, scoop into serving dishes and garnish with additional lemon zest or fresh raspberries if desired. Serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 120kcal | Carbohydrates: 31g | Protéines: 1g | Sucre: 25g
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