I always used to be skeptical of granita. Typically containing only three ingredients–fruit juice, water, and sugar–it kinda sounds like some Weight Watchers trick to make you think juice is dessert. (Nice try, Weight Watchers.) But then I started making it, starting with this fancy-schmancy lime recipe, and I’ve been hooked ever since. It still doesn’t exactly fit the bill for a “real” dessert in my book (I think my definition for real dessert is “must contain fat”) but it is a lovely, light, refreshing after-dinner palate cleanser. Any fruit juice will do to make it. I’ve tried grapefruit, watermelon, lime, and lemon, and I’m especially curious to try this sangria version.
This time around, I happened to have a couple of lemons hanging around waiting to be put to some culinary use, so Dear Old Uncle Google willingly obliged an appropriate recipe. I love the unique twist the thyme infusion gives the flavor here–a subtle depth that balances the lemony sweetness nicely. Excellent for a little something different!
Lemon-Thyme Granita
From Taste of Home
Ingredients:
1 c. water
2/3 c. sugar
2/3 c. fresh lemon juice
2 fresh thyme sprigs
In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature.
Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes.
Stir granita with a fork just before serving; spoon into dessert dishes. Yield: 2 cups.
I have a lemon verbena bush in the back yard, and I wonder if it would get lost in the lemon or still add that vegetal taste.
Oooh, I say try it! (And let me know how it turns out if you do.) 🙂