Tarragon and White Wine Granita
Note: These recipes have been adapted from 'Granita Magic: 55 Ices For Every Reason and Every Season Always the Perfect Thing To Serve' by Nadia Roden. Copyright 2003 by Nadia Roden. Watercolors copyright 2003 by Nadia Roden. Photographs copyright 2003 by D. James Dee. Reprinted by permission of Artisan.
Martha Stewart Living, October 2003
- 6 sprigs tarragon (4 inches long), plus leaves for garnish
- 1/2 to 3/4 cup sugar
- 1 cup dry white wine, such as Sauvignon Blanc
- 3 to 4 tablespoons freshly squeezed lemon juice
- Rinse the tarragon and bruise it with the back of a spoon. Place it in a medium saucepan with the sugar, and 3 cups water. Simmer until sugar dissolves.
- Remove from heat and add the wine and lemon juice. Let stand at room temperature to infuse for one hour, or refrigerate up to overnight.
- Strain into a wide shallow nonreactive dish, leaving in a few sprigs or leaves. Cover with a lid, plastic wrap, or foil.
- Transfer to freezer until frozen around the edges. Remove from freezer, and scrape the ice with a fork, mixing it from the edge into the center. Return to freezer. Repeat scraping and mixing process every 30 minutes or so (at least 3 times) until the entire mixture has turned into small, sequined ice flakes.
- Best eaten immediately. If leaving in freezer overnight or longer, let sit at room temperature until it softens a little, then scrape it again with a fork to lighten the texture.
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