Honey Lemon Sage Granita

1. 1

   Slice two lemons in half and squeeze their juice into a tall pitcher. Add the whole sage sprigs, sugar, honey and lemon rinds. Bruise the lemon grass stalks and add to the pitcher.

2. 2

   Boil a kettle of water and add 4 cups to the pitcher.

3. 3

   Allow the herbs and lemons to steep for 4-5 minutes stirring until the honey and sugar have full dissolved.

4. 4

   Strain the infusion as you transfer the liquid to a shallow freezer-safe container. Allow the mixture to cool completely and transfer it to the freezer.

5. 5

   Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

6. 6

   To serve, spoon granita into small chilled glasses or bowls and serve at once. Garnish with edible flowers, a sage leaf or lemon curls.

* Per serving · 4 servings · Values may vary.