Ladies and gentlemen….we have peonies! Two of our big peony plants in our back garden have bloomed and we couldn’t be happier as it’s a sign summer has arrived in the Pacific Northwest. With the Memorial Day holiday just a few days away, and in honor of all things summer, peonies and deliciousness…enter our second summer dessert recipe.
4 large lemons || 1 cup water || 1/3 cup granulated sugar || 3 large basil leaves
Zest 3 lemons with a vegetable peeler. Squeeze 1/2 cup juice from lemons.
In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and 2 basil leaves. Transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and basil and stir in lemon juice.
Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Garnish with lemon zest and basil. Serve granita immediately.
Add a splash of champagne or prosecco for an alcoholic version.