Sage granita
By: Ed Baines
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Sage granita
- Prep time:
- 10 mins, plus overnight freezing
- Cook time:
- Serves:
- 4-6
Hints of sage and aniseed add a deliciously different note to this cool dessert from Ed Baines
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Ingredients
- 1 bunch of sage leaves
- 1 tbsp caster sugar
- Pernod, to taste
- 600 ml water
- juice of 2 limes
Method
1. In a pestle and mortar, crush the sage leaves and sugar with a splash of Pernod until the mixture forms a paste.2. Add the lime juice.
3. Stir in the water, strain into a jug and pour into ice cube trays.
4. Freeze overnight.
5. Turn out the ice tray, pulse in a food processor until crushed into small crystals and serve in glass dishes, topped with a mint leaf.
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