LEMON ROSEMARY GRANITA

July 2, 2014

I don’t know why people are not making granita more often. Since I learned how easy it is I constantly have some in my freezer. Granita is super refreshing and you can play with all kinds of flavors – fruits, herbs or booze. It can be prepared way in advance and is just as sweet as you like it.

Originally granita comes from the island Sicily – Italy. The name originates from the latin word ‘granum’ – grain – because of the grainy texture. The word ending ‘-ita’ means little or small. I just like it because it’s so close to my name – Anita. I’m not Italien – but I’m quite small – so that kinda fits…

LEMON ROSEMARY GRANITA

  • 3 cups water
  • 0.5 cups sugar
  • 0.5 cups lemon juice
  • 3-4 springs rosemary
  • pinch salt

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_ bring water and sugar to a boil in a saucepan

_ reduce heat to a simmer and add rosemary

_ simmer on low heat for 3-4 minutes

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_ strain out rosemary

_ add lemon juice and salt

_ transfer to a container and freeze [make sure the container is big enough so the liquid stands not higher than 1.5cm]

_ once frozen through use a fork to scrape off ice crystals

[if your block ends up too hard to scrape – cut the block into large chunks with a knife and use a blender to get a creamy granita]

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