Tarragon And White Wine Granita

1. 1

   Rinse the tarragon and bruise it with the back of a spoon. Place it in a medium saucepan with the sugar, and 3 cups water. Simmer until sugar dissolves.

2. 2

   Remove from heat and add the wine and lemon juice. Let stand at room temperature to infuse for one hour, or refrigerate up to overnight.

3. 3

   Strain into a wide shallow nonreactive dish, leaving in a few sprigs or leaves. Cover with a lid, plastic wrap, or foil.

4. 4

   Transfer to freezer until frozen around the edges. Remove from freezer, and scrape the ice with a fork, mixing it from the edge into the center. Return to freezer. Repeat scraping and mixing process every 30 minutes or so (at least 3 times) until the entire mixture has turned into small, sequined ice flakes.

5. 5

   Best eaten immediately. If leaving in freezer overnight or longer, let sit at room temperature until it softens a little, then scrape it again with a fork to lighten the texture.

* Per serving · 4 servings · Values may vary.

No additional tips available.