Apricot Granita

Ingredients

For the granita

440 g ripe, pitted apricots

160g water

90 g maple syrup

45 g lemon juice

For the cream

150 ml fresh cream

2 tbsp maple syrup

1/3 of the pulp of a vanilla pod

Preparation

For the granita, place all ingredients in a blender and mix until a fine and homogeneous consistency is achieved.

Then pour the mixture into a bowl and keep it in the freezer, stirring with a whisk every 20 minutes until it reaches the consistency of granita. This will take about 2 hours.

Whip the cream with the maple syrup and vanilla in a bowl.

Serve in a glass and garnish with lime zest and a verbena leaf.