• 2 cups packed calamint leaves + sprigs for garnish
• 2 cups water
• ⅔ cup granulated sugar
• 1 cup white wine (dry Riesling recommended)
• 2 tbsp fresh-squeezed lemon juice

Make Sugar Syrup

1. In a saucepan over medium heat, bring the calamint, water, and sugar to a boil. Then cover the pan, lower the heat slightly, and simmer for about 5 minutes
2. Remove from the heat and strain liquid into a bowl, pressing against herbs with a spoon to extract all the juices. Discard calamint leaves

Strain, Add Wine & Lemon Juice & Freeze

1. Stir in the white wine and lemon juice
2. Chill for 5 minutes in the freezer, then put in an ice cream machine. Follow machine instructions

• Serve with a sprig of calamint garnish

To Make Granita

1. Freeze the mixture in a shallow pan and flake it with a fork every hour for 3 hours
2. Freeze for 1 more hour, then enjoy