Recipe for Mint, Verbena, and Lime Granita

Bring 1 liter of water to a boil, add mint and verbena to a pot, and pour the boiling water over them. Heat until it reaches a gentle boil, then steep for 5 minutes while maintaining a low simmer. Remove from heat, cover, and let steep for 20 minutes.

Strain, add 1 liter of cold water, add the honey; personally, I don't like drinks that are too sweet, so for me, 2 large tablespoons of honey are sufficient. Taste and add more if necessary. Add the juice of 3 limes.

If you have a powerful food processor or an ice crusher: Freeze half of this liquid in ice cube trays or small molds. Freeze. Keep the other half in a bottle in the fridge. When ready to serve, count 1 full glass of ice per glass served and a small glass of cold infusion. Pour your measured amount into the bowl of the processor and blend; on my processor, I press the pulse button for about 10 seconds, which is enough. You will obtain a sort of snow with crushed ice and a little liquid at the bottom. Pour into glasses using a spoon and add a bit of cold infusion if needed. Serve immediately.

To finish, if you don’t have a powerful blender: Pour half of the infusion into an ice cube tray and freeze it, placing the rest in a bottle in the fridge. When it’s time to serve, take out the ice cube tray and, using a sturdy fork, scrape the surface of the frozen infusion to create icy flakes. Fill the glasses and then finish by pouring cold infusion over it according to your taste. Serve immediately. Enjoy your refreshment!