Last updated 4 years ago
This drink is extremely refreshing with hints of floral and honey that is sure to excite your guests tastes buds and have them wanting the recipe. There is alcohol in this recipe, but it is not necessary.
makes 4 to 6 servings
What you need
- 2 1/2 cups water
- 1 1/2 cups honey
- 3 1/2 tablespoons lavender (heads)
- 1 cup dry champagne/sparkling wine
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons TMD lavender liquor (optional)
spiced pine nuts:
- 1/3 cup pine nuts
- 1/4 teaspoon extra virgin olive oil
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground coriander
- Place water, honey and 1 1/2 tablespoons lavender into a saucepan and simmer for 2 to 3 minutes. Remove from heat and allow mixture to cool completely, before straining lavender.
- Once strained, stir in 1 tablespoon of lavender, champagne, lemon juice, and liquor (if using); then pour mixture into a 7”x11” (or 8”x8”) baking dish and place in freezer.
- After about 1 1/2 to 2 hours remove granita from freezer and gently scrape surface, with a fork, to break apart the formed ice crystals. Place back in the freezer and continue to remove from freezer and scrape every hour for 5 to 6 hours, until you have a baking dish of “shaved”/scraped ice.
- For spiced pine nuts: Place nuts, oil, cinnamon, and coriander in a small bowl and toss together. Pour mixture into a small skillet and place over medium- low heat. Gently toast for 3 to 5 minutes, frequently stirring to prevent burning, or until lightly toasted. Pour mixture onto a baking sheet lined with parchment and spread in a single layer. Set aside and allow spiced nuts to cool completely.
- To assemble: Scoop a small amount the granita into small cups and top each with a sprinkle of pine nuts and lavender. Serve immediately.
For the original recipe, more pictures and great tips on substitutions check out Spoon Fork Bacon.