Lemon verbena tea granita

Lemon verbena tea granita

By
From
French Lessons
Makes
500 g
Prep
5 mins
Cooking time
5 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
360ml water
140g sugar
1/2 cup lemon verbena leaves
1 teaspoon earl grey tea leaves

Method

  1. Put the water and sugar in a heavy-based saucepan and heat gently until the sugar has completely dissolved. Increase the heat and bring to a gentle simmer. Remove from the heat, add the lemon verbena and tea leaves and set aside for 15 minutes to infuse.
  2. Strain through a fine sieve and chill. Pour into a shallow container and place in the freezer. Every few hours take out of the freezer and beat lightly with a fork to mix the frozen crystals into the liquid. By the time it is frozen firm, the texture should be granular with large icy crystals.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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