Field strawberry and lemon balm granité

Flavours of region Eastern Townships, Michèle Foreman

 

Serves 4


Ingredients :

 

  • 500 mL fresh strawberries 2 cups

 

  • 100 mL cranberry juice 3/8 cup

 

  • 1/2 bunch fresh lemon balm coarsely chopped

 

  • 15 mL lemon juice 1 tablespoon

 

  • 125 mL white sugar 1/2 cup

 



Preparation :



1) Place chopped lemon balm in a large non-reactive bowl.



2) Combine all the ingredients in a blender, except the lemon balm.



3) Simmer the mixture in a covered saucepan over medium heat for 15 minutes. Remove from heat and pour into a bowl over the lemon balm.



4) Cover with plastic wrap and let steep for 15 minutes.



5) Strain through a chinois and pour into a plastic container.



6) When cool, cover the purée with plastic wrap and freeze for 24 hours.

 

Steven Beyrouty - Auberge Georgeville 1889

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

 

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