Ingredients
- 15 apricots
- 2 peaches
- For the syrup:
- 50g sugar
- 1 tea cup water
- 2 - 3 tbsp dried lemon verbena herb
Execution
Wash fruits. Cut the apricots in half and remove the pits. Score the peaches on the bottom with a knife and blanch them in boiling water for 1 minute. Strain them and cool them quickly under the tap. Thus, we can more easily remove their skin by pulling it with our hands. Boil the water in a kettle. As soon as it starts to bubble, pour the tea, remove from the heat and let it infuse for 10 - 12 minutes. Strain the tea and put it back in the teapot with the sugar. Boil for 2 - 3 minutes, until the sugar dissolves and the syrup thickens slightly.
Remove and let it cool to room temperature. We put the fruits in the blender, add the syrup and puree them. Put the mixture in a metal container or bowl and place in the freezer for at least 3 hours or until completely frozen. We keep it there until serving.
Before serving, leave the granita out of the freezer for a while to soften, and mix it with a fork so that it becomes like crushed ice. Serve in a low glass or bowl with a teaspoon. If we have a pot with a hollyhock, we can decorate our glass with some leaves.