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Fennel Top Granita

Fennel Top Granita


  • 3/4 cup water
  • 3/4 cup sugar
  • 3 cups fennel tops, juiced
  • 2 tablespoons Meyer lemon juice


  1. Combine water and sugar in a small pot and heat until sugar is completely dissolved. Cool to room temperature.
  2. Add fennel and lemon juices to the sugar syrup and pour into a metal or glass baking pan. Freeze until icy around edges, about 25 minutes. Using a fork, stir the icy portions from edges into middle of pan. Return pan to freezer and repeat every 20 to 30 minutes until completely frozen.
  3. Using a fork, scrape the granite into flaky crystals. Cover tightly and refreeze.



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