Recipe courtesy of Emeril Lagasse
From:
Food Network Magazine
Apple Tarragon Granita
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- Level: Easy
- Total: 4 hr 20 min
- Prep: 4 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 198
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 43 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 11 mg
- Level: Easy
- Total: 4 hr 20 min
- Prep: 4 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 198
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 43 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 11 mg
Ingredients
Directions
- Place the sugar and tarragon in a food processor or blender and pulse until the tarragon is finely ground and the sugar is green. Transfer the tarragon sugar to a medium bowl; add the apple juice and lemon juice and whisk to combine. Let the mixture stand for 10 minutes, stirring it occasionally, until the sugar has dissolved.
- Pour the mixture into a 9-inch-square nonreactive metal baking pan and place it in the freezer. Stir the mixture, pulling a fork back and forth through it, every 45 minutes or so for 4 hours, or until frozen. The mixture will become a fluffy, icy concoction.
- To serve the granita, spoon it into chilled dishes.
