This granita is a crystalline Italian frozen dessert infused with lemon verbena , a citrusy herb with subtle floral and green notes. Paired with a chilled pour of Prosecco , it becomes a refined adult treat—half dessert, half sparkling cocktail.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 5 minsTotal Time 20 minsFor the Granita
2 cups water
½ cup granulated sugar
1 cup fresh lemon verbena leaves (or substitute with 2 tbsp dried)
Zest of 1 lemon
⅓ cup fresh lemon juice (about 2 lemons)
For Serving
1 Prosecco, well-chilled
Optional: Lemon twists or edible flowers for garnish
Make the Infusion
1
In a saucepan, bring water , sugar , and lemon zest to a boil.
Stir to dissolve the sugar, then remove from heat.
Add the lemon verbena leaves and steep for 10–15 minutes , covered.
Strain the syrup through a fine mesh sieve, discarding the solids.
Add Lemon Juice
2
Stir fresh lemon juice into the strained syrup.
Taste—it should be bright and balanced. Add a touch more sugar or lemon if needed.
Freeze the Granita
3
Pour the mixture into a shallow metal or glass pan .
Place in the freezer , and after about 45 minutes , use a fork to scrape the edges inward.
Repeat scraping every 30 minutes for 3–4 hours, until the mixture is fluffy and granular like snow.
Serve
4
Scoop generous spoonfuls of granita into chilled coupe or flute glasses .
Pour a small splash (2–3 tbsp) of cold Prosecco over each serving.
Garnish with a twist of lemon , tiny sprig of verbena , or an edible flower .
Storage
Tips & Variations
6
For a mocktail version , use sparkling water or alcohol-free sparkling wine .
For a punchier note, add a splash of limoncello to the syrup before freezing.
Want it creamier? Stir in a spoonful of crème fraîche just before serving.
Ingredients For the Granita
2 cups water
½ cup granulated sugar
1 cup fresh lemon verbena leaves (or substitute with 2 tbsp dried)
Zest of 1 lemon
⅓ cup fresh lemon juice (about 2 lemons)
For Serving
1 Prosecco, well-chilled
Optional: Lemon twists or edible flowers for garnish
Directions Make the Infusion
1
In a saucepan, bring water , sugar , and lemon zest to a boil.
Stir to dissolve the sugar, then remove from heat.
Add the lemon verbena leaves and steep for 10–15 minutes , covered.
Strain the syrup through a fine mesh sieve, discarding the solids.
Add Lemon Juice
2
Stir fresh lemon juice into the strained syrup.
Taste—it should be bright and balanced. Add a touch more sugar or lemon if needed.
Freeze the Granita
3
Pour the mixture into a shallow metal or glass pan .
Place in the freezer , and after about 45 minutes , use a fork to scrape the edges inward.
Repeat scraping every 30 minutes for 3–4 hours, until the mixture is fluffy and granular like snow.
Serve
4
Scoop generous spoonfuls of granita into chilled coupe or flute glasses .
Pour a small splash (2–3 tbsp) of cold Prosecco over each serving.
Garnish with a twist of lemon , tiny sprig of verbena , or an edible flower .
Storage
Tips & Variations
6
For a mocktail version , use sparkling water or alcohol-free sparkling wine .
For a punchier note, add a splash of limoncello to the syrup before freezing.
Want it creamier? Stir in a spoonful of crème fraîche just before serving.
Lemon Verbena Granita with Prosecco
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