Mint–lemon verbena granita



Step 1

In a medium-sized saucepan, combine coconut sugar, lemon verbena, mint, salt, and 1 tablespoon lemon juice. Muddle ingredients with a wooden spoon and stir in remaining lemon juice and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove from heat, stir in honey, and let stand for 30 minutes.

Step 2

Strain through a fine-mesh sieve into an 8-inch baking dish. Freeze until frozen, at least 3 hours (or cover and freeze for up to 1 day). Once frozen, use a fork to scrape the mixture until fluffy and snow-like. Spoon into dishes and serve.