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.
[cooked-sharing]
Yields6 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins
For the Granita
2cupswater
½cupgranulated sugar
1cupfresh lemon verbena leaves (or substitute with 2 tbsp dried)
Zest of 1 lemon
⅓cupfresh lemon juice (about 2 lemons)
For Serving
1Prosecco, 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
5
Granita can be made ahead and stored in a sealed container for up to 1 week.
Re-fluff with a fork before serving.
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
2cupswater
½cupgranulated sugar
1cupfresh lemon verbena leaves (or substitute with 2 tbsp dried)
Zest of 1 lemon
⅓cupfresh lemon juice (about 2 lemons)
For Serving
1Prosecco, 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
5
Granita can be made ahead and stored in a sealed container for up to 1 week.
Re-fluff with a fork before serving.
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.
