Cucumber, Meyer Lemon And Lavender Granita
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a blender, blend the Meyer lemon juice and cucumber together, creating cucumber water
2
Strain the liquid through a fine mesh strainer to remove any seeds
3
Place 1/2 cup water into a saucepan and add the sugar and lavender
4
Bring the mixture to a simmer to dissolve the sugar and infuse the simple syrup with the lavender flavor
5
Then set aside to cool
6
Once the syrup is cool, remove the lavender sprigs and mix the syrup into the cucumber water
7
Add in the Meyer lemon zest and then pour the mixture into a 9 by 13-inch glass baking dish
8
Place the dish into the freezer to chill
9
Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy
10
Continue scraping every 30 minutes for at least 2 hours
11
Scrape the granita into elegant glasses and sprinkle with fleur de sel