Lemon Verbena Granita

In a food processor, blend sugar and the lemon verbena leaves. Add lemon juice and blend until incorporated.

Add the conserve (the mixture you just created) into the warm water in a large bowl and stir until sugar has dissolved. You can let it seep longer at this point, if you’d like.

Strain mixture with a fine mesh strainer. Transfer it into a large shallow dish, cover and freeze. Stir the granita every 30 minutes or so with a fork, breaking up bigger ice chunks until ice crystals form. Do this about four times total for a freeze time of at least 2 hours.

To serve, loosen it up with a fork again if necessary and scoop into bowls, serving immediately. A little verbena leaf would make a great garnish.