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Lemon-Thyme Granita and Fresh Berry Salad 4 Servings 2 cups water ½ cup Sugar grated zest of 1 lemon Juice from 2 lemons 2 Tbsp chopped lemon thyme ½ cup strawberries (quartered) ½ cup each raspberries, blackberries, blueberries ¼ cup Sugar 2 Tbsp lemon juice 1 tsp grated lemon zest 4 sprigs fresh mint 4 sprigs lemon thyme
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Lemon-Thyme Granita and Fresh Berry Salad

Refreshing lemon-thyme ice topped with an assortment of fresh berries makes the perfect finale to a summer meal. If you have an ice cream maker, you can turn the granita into sorbet, if you prefer. Serve the granita in pretty martini glasses or wine goblets.

4 Servings

Ingredients

2 cups

water

½ cup

Sugar

grated zest of 1 lemon

Juice from 2 lemons

2 Tbsp

chopped lemon thyme

½ cup

strawberries (quartered)

½ cup

each raspberries, blackberries, blueberries

¼ cup

Sugar

2 Tbsp

lemon juice

1 tsp

grated lemon zest

4

sprigs fresh mint

4

sprigs lemon thyme

Directions

Bring the water and sugar to a boil in a small pan, then remove from heat. Stir in zest and let cool. When cool, add the lemon juice and thyme. Pour into shallow baking dish and place in freezer for 4 to 6 hours.

Toss the berries with the sugar, lemon juice, and zest. Let the mixture sit for 5 to 10 minutes.

When the granita is frozen, scrape across the surface with a large spoon or ice cream scoop. Put shavings into chilled bowls or glasses. Gently spoon the berry salad over the granita. Garnish with sprigs of mint and lemon thyme. Serve immediately.

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