Anise Myrtle Granita

Flavour full. Perfect cleanser between courses. Also known to be great at curing hangovers. Not mine of course.

Anise Myrtle Granita | Warndu Australian Native Food

Anise Myrtle Granita 

Serves 4-6


  • 4 teaspoons anise myrtle
  • 480ml boiling water
  • 500g caster sugar
  • 1 teaspoon finger lime caviar


Put the anise into a heatproof bowl, then pour over the boiling water. Cover with a tea-towel and leave overnight at room temperature. 

The next day, strain through a sieve into a saucepan, squishing the anise as you go. Stir in the sugar and heat slowly until very gently simmering, stirring. Don’t boil, just heat until the sugar dissolves. 

Pour into a deep baking tray or shallow freezer proof dish and put in the freezer for 1 hour. Using a fork, scrape the iced mixture, stirring the crystals from around the edges into the centre and mashing well.

Return to the freezer and repeat the process three more times every hour or so until the mixture is completely frozen (it should be the texture of snow). 

Fork the granita up roughly to serve and serve in glasses or bowls, decorated with fresh violets, finger lime caviar and edible flowers.