Rosemary, lemon and olive oil granita
Ingredients
For
6
personnes
- 1 sprig of rosemary
- 4 lemons
- 30 cl of water
- 2 tablespoons of olive oil from the Vallée des Baux-de-Provence PDO
- 70 g of sugar
Tip
You could serve this granita alongside a grilled pork or veal chop (for example).
Instructions
- Wash the lemons. Zest one of the lemons and squeeze all the lemons; set aside.
- In a saucepan, bring the water and sugar to the boil. Add the olive oil from the Vallée des Baux-de-Provence (PDO) and the rosemary, then leave to infuse, covered, for 15 minutes.
- Add the lemon juice and zest, mix together, then pour into a long, shallow dish. Leave to cool.
- Place in the freezer for 2 to 3 hours, scraping the mixture every 30 minutes with a fork to create flakes.
Tip
You could serve this granita alongside a grilled pork or veal chop (for example).
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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