Recipe: Lavender Lemon Granita
Posted: February 14, 2017 by: Amber Hourigan
Lavender Lemon Granita
Serves 4 to 6
4 cups water
1 1/2 cups raw honey
2 tbsp dried lavender flowers
¼ cup lemon juice
Place water into a non reactive saucepan and simmer for 2 to 3 minutes. Remove from heat and add honey, stir to combine. Add lavender and allow to steep for 10 minutes. Strain lavender and discard flowers. Allow to cool. Once cool add lemon juice, you will notice the colour change from a dull purple to pink. Pour mixture into a freezer proof container and place into the freezer.
After about 1 ½ to 2 hours remove granita from freezer and gently stir and scrape surface, with a fork, to break apart the formed ice crystals. Place back in the freezer and continue to remove from freezer and stir/scrape every hour for 5 to 6 hours, until you have a container of “shaved” ice.
To assemble: Scoop a small amount the granita into small cups and serve immediately.
It is important to use a non-reactive saucepan as you will be adding lemon and it can react with certain metals. Aluminum, cast iron, and unlined copper are all examples of reactive metals. Stainless steel and tin (including tin-lined copper) are examples of nonreactive metals.
You can combine any flower and juice you like, just ensure you keep the same liquid ratios.