Honey Lemon Sage Granita

• 2 Lemons
• 2 Pieces of Lemongrass Stalk
• 2 tablespoons Organic Cane Sugar
• 2 tablespoons Raw Honey
• 2 Sage Sprigs
• 4 cups Water

1. Slice two lemons in half and squeeze their juice into a tall pitcher. Add the whole sage sprigs, sugar, honey and lemon rinds. Bruise the lemon grass stalks and add to the pitcher.
2. Boil a kettle of water and add 4 cups to the pitcher.
3. Allow the herbs and lemons to steep for 4-5 minutes stirring until the honey and sugar have full dissolved.
4. Strain the infusion as you transfer the liquid to a shallow freezer-safe container. Allow the mixture to cool completely and transfer it to the freezer.
5. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.
6. To serve, spoon granita into small chilled glasses or bowls and serve at once. Garnish with edible flowers, a sage leaf or lemon curls.

lemons, stalk, sugar, honey, water

Taken from food52.com/recipes/36831-honey-lemon-sage-granita (may not work)