Total time: 3 hours 10 minutes
200 milliliters water
5 grams chamomile
5 grams lemon verbena
5 grams thyme
20 grams plus 1 tablespoon champagne vinegar
20 grams plus 1 tablespoon granulated sugar
100 milliliters fresh lemon juice
2 dashes orange bitters
1 small sprig marjoram
10 raines de valles strawberries
10 dried blueberries
anise hyssop, to garnish
1. In a small saucepan, simmer the chamomile, lemon verbena, and thyme with 200 ml water over medium heat. Add 20 grams each of vinegar and sugar and stir to dissolve, then stir in the lemon juice and bitters.
2. Strain though a fine-mesh sieve, discarding solids. Pour into a small baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours.
3. In a small bowl, stir the remaining vinegar and champagne together along with the berries.
4. To serve, divide the granita between plates and top with the berries. Garnish with anise hyssop.