Balsamic-Tarragon Granita Makes 2 cups

In medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add tarragon and bring to simmer. Remove from heat, cover and steep 20 min, taste for flavor. Remove tarragon and let mix cool completely. Stir in vinegar, then freeze in ice cube trays till solid. When ready to serve, process until mix forms coarse crystals. Garnish w fresh rosemary sprigs. Great on a bowl of gazpacho or chilled tomato soup.

Water 1.5c
Sugar 0.5c
Tarragon 0.25c tightly packed leaves
Vinegar 0.75c balsamic