Name: Lemon Verbena Granita Cups
Total time: 15 min
Yield: 6 servings
Cuisine: Fruit
Ingredients: 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

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Ingredients

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

Instructions

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.