Refreshing lemon-thyme ice topped with an assortment of fresh berries makes the perfect finale to a summer meal. If you have an ice cream maker, you can turn the granita into sorbet, if you prefer. Serve the granita in pretty martini glasses or wine goblets.
|grated zest of 1 lemon|
|Juice from 2 lemons|
|2 tablespoons||chopped lemon thyme|
|1/2 cup||strawberries (quartered)|
|1/2 cup||each raspberries, blackberries, blueberries|
|2 tablespoons||lemon juice|
|1 teaspoon||grated lemon zest|
|4||sprigs fresh mint|
|4||sprigs lemon thyme|
Bring the water and sugar to a boil in a small pan, then remove from heat. Stir in zest and let cool. When cool, add the lemon juice and thyme. Pour into shallow baking dish and place in freezer for 4 to 6 hours.
Toss the berries with the sugar, lemon juice, and zest. Let the mixture sit for 5 to 10 minutes.
When the granita is frozen, scrape across the surface with a large spoon or ice cream scoop. Put shavings into chilled bowls or glasses. Gently spoon the berry salad over the granita. Garnish with sprigs of mint and lemon thyme. Serve immediately.