Lemon Granita

When I think of granita, I think of Trapani. I remember countless early morning rendezvous with Salvatore or Alberto Galluffo for breakfast in the Old Town. We’d sit outside our favorite spot, Collicchio, and alternate bites of warm brioche with ice-cold granita. Granita, brioche, granita, brioche, granita, brioche. We’d repeat until the cup was empty. But this bracing and simple ice can also be used as a palate cleanser, if you want, or just as a bright grace note on which to end a summer meal.

Serves 4

½ cup granulated sugar

4 tablespoons freshly squeezed lemon juice

1 tablespoon lemon verbena leaves, finely chopped

2 cups seasonal ripe fresh berries

1. Combine 4 cups of water with the sugar, lemon juice, and lemon verbena leaves in a pot and bring to a boil. Allow to simmer 5 minutes.

2. Remove from the heat and let infuse for ½ hour. Then place into a wide, nonreactive container and freeze overnight.

3. To serve, scrape the frozen granita into individual bowls and top with the fresh berries.