A seven course tasting menu definitely calls for a palate cleanser. This sophisticated granita fulfills that purpose perfectly. Moreover, it’s based on a by-product and, thus, totally in line with the zero-food-waste ideology.
Strain about 400 ml sugar beet cooking water into a freezer dish. Add the zest and juice of one lime. Freeze until set, loosing up the texture with a fork every second hour.
Serve in chilled glasses and decorate with fresh lemon verbena.