Sage Granita

Hints of sage and aniseed add a deliciously different note to this cool dessert from Ed Baines
By Ed Baines
Sage Granita
  • Rating:
  • Serves: 4-6
  • Prep Time: 10 minutes plus overnight freezing
  • Effort: easy

Ingredients

main

  • 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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