You may recall my Garden of Weedin’ from last summer. This year, I heavily mulched the garden, and I planted it on Memorial Day. When when I returned after a month (I live in NY and my garden is in VT) there were weeds, but it was certainly manageable.
One of the most abundant weeds that I found is commonly known as lemon clover. I remember a housemate who would pick it and eat it right from the garden, so rather than discard the mounds of lemon clover, I decided to make something with it. At first I thought I’d make a pesto, but as I worked in the hot sun, a frozen dessert seemed more appropriate. Here’s a video showing you what I did.
Lemon Clover Granita
lemon clover – remove roots – all other parts are edible
water – enough to blend
honey or other sweetener to taste
- Place all the ingredients in a blender and blend at high speed. Adjust for sweetness.
- Strain the liquid through a fine strainer or nut milk bag.
- Pour the strained liquid into a glass pan and place in the freezer.
- After about an hour, run a fork through the mixture, loosening it from the edges. Repeat every hour until all the liquid is frozen.
- Store in a sealed container in the freezer.