Lemon-Thyme Granita
SERVES 10
To avoid last-minute preparations for this dessert, make this frosty confection up to a week in advance of serving.
3 cups water
1 cup sugar
11 sprigs lemon balm (optional)
1/2 cup fresh lemon juice
Rind of 2 lemons, finely grated
1 tablespoon snipped fresh thyme leaves, stems removed
1/4 cup lemon-flavored vodka (optional)
10 whole lemons, for shells (optional)
Almond extract (optional)
Fresh berries, if desired
1. In a heavy saucepan, bring the water, sugar, and 6 sprigs of lemon balm, if using, to a boil over medium-high heat until the sugar dissolves. Remove from the heat; discard the lemon balm and cool syrup over a bowl of ice water until cold.
2. In a metal bowl, whisk together the syrup, lemon juice, lemon rind, thyme, and vodka, if using, and place in the freezer. For faster freezing, pour the mixture into a shallow dish such as a pie plate. Whisk the mixture every 30 minutes until frozen, about 3 to 4 hours.
3. If using the lemons, remove the ink on the lemons by rubbing with almond extract. Cut off one quarter of each lemon at the stem end. Using a grapefruit knife, cut between the pulp and the pith of each lemon. Remove the pulp with a grapefruit spoon or a melon baller, scraping the shell clean.
4. Break the frozen mixture into small chunks. Transfer the chunks to a chilled mixing bowl. Beat with an electric mixer on medium speed until the mixture is fluffy but not melted. Return the mixture quickly to the container used to freeze the mixture. Cover and freeze until the mixture is firm. Store, covered, in the refrigerator up to 1 week.
5. To serve, scrape across the top of the granita with a tablespoon and form the granita into 2-inch balls. (If the mixture is very firm and unable to be formed easily, you may need to let it stand for 5 minutes at room temperature.) Mound the balls in each lemon shell, if desired, or in a serving glass. Garnish with half a sprig of lemon balm, a few sprigs of thyme, or a few fresh berries, if desired.
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