Lemon Verbena Granita Recipe

Name: Lemon Verbena Granita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sprigs lemon verbena, washed in cold water; 1 lemon, zested; 1 tablespoon sugar; 3/4 pint (425ml) boiling water; 6 ice cubes; 2 tablespoons caster sugar; 1 eating apple, coarsely grated; 1 lemon, juiced; 4 dessert spoons creme fraiche; Lemon verbena sprigs, to garnish

Servings: persons

1
Place a small metal tray into the freezer to chill.
2
Put the lemon verbena, lemon zest, and sugar into the boiling water and allow to infuse for 10 minutes.
3
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.
4
Mash with a fork, scratching up the ice, then freeze for a further 2 hours.
5
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.
6
Finely chop the reserved lemon zest and lemon verbena and add to the caramel with the apple and lemon juice.
7
Mix and cook for a couple of minutes.
8
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.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 sprigs lemon verbena, washed in cold water, 1 lemon, zested, 1 tablespoon sugar, 3/4 pint (425ml) boiling water, and more.

Yes, Lemon Verbena Granita falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Verbena Granita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions