Lemon Verbena Granita Cups

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Lemon Verbena Granita Cups

Total Time: 4.25
Yield: 6 servings


  • 6 lemons
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • 1-1/4 cups water
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons chopped lemon
  • verbena leaves, plus whole leaves for garnish


Slice the top third off each lemon, then cut a small section of rind off each root end (so lemons can stand upright). Hollow out the lemons, reserving juices for the granita. Freeze lemons 2 to 3 hours.

In a small saucepan over medium heat, combine sugar, juice, water, zest, and chopped lemon verbena leaves. Bring to a simmer, stirring occasionally, until the sugar dissolves. Remove from heat and cool to room temperature. Strain the mixture into a shallow baking dish and freeze 1 hour.

Remove baking dish from freezer, scrape the mixture with a fork, and return to freezer 15 minutes. Repeat cycle of scraping and freezing twice more, scraping one last time before filling frozen lemon cups. Garnish with whole lemon verbena leaves.


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