Lemon Aspen Superfruit Powder, apart from being very good for you, is like an explosion of Lemon Sherbet in your mouth and we've made a Lemon Aspen Granita that is just going to be perfect for those lovely, languid and long summer days to come - hopefully enjoying lunches with friends and finishing the afternoon with lovely, light Lemon Aspen Granita 
And if you can't be bothered with making a granita you could always sprinkle this lemon Aspen taste sensation over a store- bought lemon gelati to make it a bit special!
Makes 1 litre
3 cups boiling water
2 thin slices of fresh, peeled ginger tablespoons
½ cup honey
1 cups (220) castor sugar
2 tablespoons Lemon Aspen Superfruit Powder and extra for serving
Dissolve the sugar in the boiling water and add the honey, and infuse the Ginger slices in the boiled water and let cool to tepid.
Whisk through the Lemon Aspen Powder into the tepid water
Chill in the refrigerator for at least 30 minutes to an hour..
Churn in an ice-cream machine following manufacturer’s instructions.
If you don’t have an ice-cream machine, place the fruit mix in the fridge to chill.
Once thoroughly chilled place the mix in a stainless steel (if possible, but use another metal tray if not) baking pan, cover with plastic wrap, and freeze until softly set – about 2 hours.
Transfer the partially frozen mix to a food processor and process until smooth and fluffy – about 10 seconds.
Return the mix to the baking pan, freeze again until half set and repeat the process.
After the second blending in the food processor, transfer the mix to a plastic container and cover the surface directly with a piece of plastic wrap. This will help prevent large ice crystals from developing.
Place in the freezer for about 4 hours until sorbet is solid – about 4 hours.
It sounds a lot but it is very simple and the result is stunning. When ready to serve scrape the granita from the tray with a large spoon and pile into a glass and sprinkle with extra Lemon Myrtle Powder just before serving.