Zero Waste Lemon Sorbet with Rosemary Syrup (Optional Prosecco)

I decided I needed one more taste of summer before I dive into all things pumpkin and fall so I made this Lemon Granita with a Rosemary Syrup and topped it with dry Prosecco (optional)

The Zero Waste:

All of the ingredients in this recipe are inherently Zero Waste - Lemons from the produce section, White Sugar that comes in a paper bag, and Rosemary that can sometimes be found unpackaged in the produce section and can absolutely be found Zero Waste in our shop here.

The Witchcraft:

For me, most of my practice and how I use ingredients depends on how each ingredient makes me feel. Lemons are uplifting and refreshing but can also bring tartness and bitterness. You can utilize this energy to add either lightness and energy to your practice or to add a little bite. I went with Rosemary for the syrup because it’s associated with both the Sun and Venus depending on which lore you seek out, and that masculine/feminine juxtaposition felt perfect for the transition from Summer to Fall.

The video included with this post is me winging this recipe for the first time, so the recipe below is the one I would use on my NEXT attempt at this dish.

Instructions:

Lemon Granita

1. Combine 1 part sugar and 1 part water in a saucepan over medium heat. Heat until sugar is dissolved and the original contents of the pot is reduced by half. Allow this simple syrup to cool before adding to the blender. The amount of this simple syrup you make will depend on how big a batch of granita you plan to make and how many lemons you plan to use. I would suggest 1 part water/sugar per 2 lemons.
2. Prepare your lemons - cut off the butt ends and slice each in half to remove any seeds. For every 2 lemons, keep the peel on one. This will add a rich lemon oil flavor to your final granita without making it too bitter.
3. To a blender, add lemons until the pitcher is 1/2-3/4 full of lemon halves. Add your simple syrup and top up with more water until all the lemons are submerged. Blend until smooth. This mixture will get strained so assess the viscosity of the final blend and add water until you feel the blended lemons and simple syrup will mostly pass easily through a strainer or cheesecloth
4. Freeze the strained liquid in a relatively flat pan (like a cake or loaf pan) so that it will be easy to scoop once frozen. Allow to freeze at least 2 hours

Rosemary Syrup

1. In a saucepan combine 1 part sugar and 1 part water and fresh or dried Rosemary. Simmer over medium heat until the sugar is dissolved and the original contents of the saucepan is reduced by half.
2. Strain your Rosemary simple syrup and store in an airtight container like a mason jar.

The Full Experience

1. Take your Homemade Zero Waste Lemon Granita out of the freezer. Allow to thaw slightly if its too hard to scoop.
2. Add 2 heaping scoops to your glass of choice
3. Top with as much Processo or other libation of your choice
4. Enjoy!