|2||lemon (zest and juice)|
|20 g||confectioner’s sugar|
|10 g||mint leaves|
In a medium saucepan, bring water, sugar, and lemon zest and juice to a boil.
Pick basil and tarragon leaves and place in a large bowl. Douse with boiling sugar water. Then allow to cool.
Place sieve inside of a casserole dish. Pour basil-tarragon syrup through the sieve and remove wilted herbs. Transfer granita to freezer and allow to set for approx. 5 – 6 hours.
Set berries aside. Halve grapes. Peel mango and cut into cubes.
Transfer all fruit to a large bowl. Juice lemon and add to fruit salad, as well as sifted confectioner’s sugar. Mix well.