Rosemary, Lavender and Ginger Granita

Submitted by:

Difficulty: Easy - for beginners

Preparation time:
Cooking time:


Rosemary, Lavender and Ginger Granita
Herb Companion Magazine

A granita has larger ice crystals than a sorbet, and does not require an ice cream maker. This elegant recipe is spiked with sparkling wine, but it can be omitted for an alcohol-free version.

• 1 cup sugar
• 3 cups water
• 2 rosemary sprigs, about 3 inches long
• 2 teaspoons lavender buds, fresh or dried
• 1 tablespoon fresh ginger, chopped
• ¼ cup fresh lemon juice
• 1 cup sparkling wine (optional)


1. Bring sugar and water to a boil in small saucepan. Drop in rosemary, lavender and ginger, then cover pan and remove from heat.

2. Steep for 15 minutes. Strain syrup into a stainless steel bowl.

3. Chill. Stir in lemon juice and sparkling wine. Put the bowl in the freezer and stir every 30 minutes to 1 hour until slushy.

4. Freeze granita completely. When ready to serve, scrape granita with side of a large metal spoon to break up ice crystals


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.