Lemongrass and Berries

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I have never grown lemongrass before, but I stuck a plant into my herb garden this spring and it really seems to be flourishing.

Lemongrass is a perennial, so I am pleased I’ll have this plant for years to come.

Because I’ve never had it in my garden before, I’ve also not used it much, if ever, in my kitchen. So I decided to put a few stalks to use in a berry granita, and I am so happy I did.

It’s best to use homegrown or at least local berries in this recipe as their flavor will be best.

Recipe for Mixed Berry Granita with Lemongrass

Makes 4-6 servings


  • 3/4 cup organic sugar
  • 3/4 cup water
  • 4 stalks lemongrass, cut into 2-3 inch pieces
  • juice of 2 lemons, organic if possible
  • zest of 1 lemon (I use a microplane for this task)
  • 1.5 cups strawberries, homegrown or local: rinsed, dried, trimmed, and sliced in half if large
  • 1.5 cups blackberries, homegrown or local: rinsed and dried
  • pinch of fine sea salt


  1. Add sugar and water to a small saucepan and heat so the sugar dissolves. Add lemongrass pieces and allow to infuse until the syrup cools to room temperature. Remove lemongrass with a slotted spoon and compost or discard. Mix in the lemon juice and lemon zest.
  2. Process the berries in a blender or food processor until smooth. Add the sugar syrup and the salt and blend again.
  3. Pour the mixture into a suitable-sized baking dish or plastic container (I used a large bread baking pan) and place in the freezer, making sure it is level and secure.
  4. Freeze for 1-2 hours until frozen around the edges, then every 30 minutes or so for the next few hours, stir and scrape the mixture with a fork until the granita has the proper texture (“fluffy” crystals) and is ready to serve.

–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

Photo credits: Winnie Abramson


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