Saturday, November 8, 2014

Lavender granita

Pretty pink-purple lavender heads produce this stunning water ice with a most delicately perfumed taste.

* Makes about 1 pint

  • 2 tbsp. fresh lavender heads
  • 1/2 cup superfine sugar
  • 1 cup boiling water
  • 1 cup chilled water
  • 2 tsp. lemon juice
  • 2 tsp. orange juice

Place the lavender heads and sugar in a bowl and add the boiling water. Stir well, then cover and let cool completely.

Strain, then add the chilled water and fruit juices. Pour into a freezer container and freeze until almost firm, breaking up with a fork once during freezing. Just before serving, break up again with a fork into nice, even crystals.

The flavor of this delicate ice will soon disappear, so eat it as soon as possible.

Variations:

  • Geranium granita
Prepare the basic recipe, replacing the lavender heads with 8 to 10 fresh young lemon- or rose-scented geranium leaves.

  • Black currant leaf granita
Prepare the basic recipe, replacing the lavender with 10 to 12 fresh young black currant leaves and the orange and lemon juices with lime juice.

  • Black currant leaf & dessert wine granita
Prepare the basic recipe, replacing the lavender with 10 to 12 black currant leaves and half the water with a sweet dessert wine.

  • Elderflower granita
Prepare the basic recipe, using 10 to 12 elderflower blossom heads instead of the lavender.

  • Lime blossom granita
Prepare the basic recipe, replacing the lavender with 2 to 3 teaspoons lime blossom tea leaves.