desserts
Ingredients
Instructions
Step 1
Make the syrup: In a small saucepan, combine the water, shiso leaves, sugar, and salt. Bring to a gentle simmer, stirring until the sugar fully dissolves.
Step 2
Blend: Transfer the mixture to a container and blend until the shiso is completely smooth.
Strain and cool: Strain into a bowl and let cool to room temperature.
Step 3
Add citrus: Stir in the sudachi juice. Taste and adjust as needed.
Step 4
Freeze: Pour the mixture into a shallow tray, ensuring it forms a thin layer. Freeze for 6–12 hours, scraping with a fork every 30–60 minutes to create a light, fluffy texture.
Step 5
Serve: Chill your serving vessel, then scoop in the granita.
Step 6
Garnish: Finish with fresh lime zest.
