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.
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
- 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.
- Process the berries in a blender or food processor until smooth. Add the sugar syrup and the salt and blend again.
- 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.
- 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