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.
ReplyDeleteOooh, I say try it! (And let me know how it turns out if you do.) :)
ReplyDelete