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Lemon Verbena Granita Cups

Lemon Verbena Granita Cups
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by in Jun 2006
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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.

Updated Thursday, April 27th, 2006

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