Lemon Verbena Granita

Name: Lemon Verbena Granita
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 eating apple, coarsely grated; 4 dessert spoons creme fraiche; 6 ice cubes; 1 lemon, juiced; 1 sprig Lemon verbena to garnish; 4 sprigs lemon verbena, washed in cold water; 1 lemon, zested; 1 Tbsp sugar; 2 Tbsps caster sugar; 425 milliliters 3/4 pint boiling water

Lemon Verbena Granita might be a good recipe to expand your dessert recipe box. This recipe makes 4 servings with 63 calories, 0g of protein, and 0g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of lemon verbena sprigs, dessert spoons creme fraiche, caster sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 3 hours and 20 minutes.

Instructions

Place a small metal tray into the freezer to chill.

Put the lemon verbena, lemon zest, and sugar into the boiling water and allow to infuse for 10 minutes.

Ingredients you will need

Lemon Zest

Lemon

Sugar

Water

Add your ice cubes to bring the temperature down and then sieve the liquid into the cold metal tray (keep the lemon zest and verbena for later) and place in the freezer for about 2 hours. Mash with a fork, scratching up the ice, then freeze for a further 2 hours.

Ingredients you will need

Lemon Zest

Ice

Equipment you will use

Sieve

To prepare the apple compote, put 2 tablespoons of sugar into a small pan and heat on a medium heat until it is syrupy and light caramel color. Finely chop the reserved lemon zest and lemon verbena and add to the caramel with the apple and lemon juice.

Ingredients you will need

Caramel Color

Lemon Juice

Lemon Zest

Caramel

Compote

Apple

Lemon

Sugar

Equipment you will use

Frying Pan

Mix and cook for a couple of minutes.

To serve, spoon a little compote into 4 small shot glasses, then a spoonful of creme fraiche, and finally top with the granita and a small sprig of lemon verbena.

Ingredients you will need

Creme Fraiche