I wanted to make something sweet for my parents, who were coming to visit. My stepmom can’t have dairy, and I wanted to use mint from the gigantic peppermint plant that’s taking over my garden. Enter Smitten Kitchen’s recipe for lemon mint granita, which she adapted from Wolfgang Puck.
I switched this up a bit, substituting sweetener for the sugar. I’ve since made a pineapple lime mint version for dinner guests, who loved it. My favorite is the lemon mint, but I plan to experiment with orange and other herbs (lemon basil is probably next). I expect to be making two batches per week, all summer, if current trends continue.