• 6 sprigs (4 inches) fresh rosemary
• 10 large lime leaves
• 4 sprigs (6-inch) tarragon
• 4 sprigs (6-inch) mint
• 20 large basil leaves
• 20 large sage leaves
• 3 cups water
• 1/2 to 3/4 cup sugar , to taste
• 1 cup dry white wine
• 3 to 4 tablespoons fresh lemon juice
• Fresh herb leaves , for garnish

Rinse herbs and bruise slightly with the back of a spoon. In a medium saucepan, bring herbs, water and sugar almost to a boil. Reduce flame and simmer until sugar dissolves. Remove from heat; add wine and cool. Cover and refrigerate overnight to infuse flavors.

Add lemon juice and strain. Discard herbs. Freeze as directed below. Spoon into serving dishes, garnish with fresh herb leaves and serve immediately.

Recommended technique
Classic Granita Method:
Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).

Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.

Quick Granita Method:
Note: This method is faster, but the granita will have a different texture—less icy and more slushy.

Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you're ready to serve.