Lavender granita

I hope you are all fans of the Lavender Simple Syrup that we posted earlier this week. It has so many uses, in cocktails, in a latte, and here, in a Lavender granita. Enjoy it as a perfect palate cleanser in between savory courses. It also is a cool treat on a hot day. Best of all, to make a granita you don’t need an ice cream maker — no special equipment necessary!

Big thanks to Hipcooks Seattle Manager Claire for the idea and inspiration to make this recipe!

No more than a few ingredients to make the magic

You’ll need lavender simple syrup, water, lemon. If you like the bright magenta color that we have in this post, add a few blackberries. Otherwise, leave them out — they’re just for color!

The amounts of each are really up to you: lavender simple syrup straight-up will be too sweet for a granita. Dilute it with water, using as much as a 1:1 ratio for a not-too-sweet granita (as a palate cleanser.) Add lemon juice to balance the sweet flavor with a bit of acidity. Again, it’s to taste. Start with squeezing half a lemon. Then taste it. Adjust as necessary to your liking.

For that bright pink color, I macerate a few blackberries in the glass of a cocktail shaker, add the simple syrup, and strain. Just a few blackberries are all you need. The color will intensify during freezing.

Make the Lavender Granita: Swipe Left, Swipe up!

To make the lavender granita, pour the simple syrup mixture into a shallow tray (or sturdy shallow bowl) and freeze. Once frozen, use a fork to scrape the ice. First, use a horizontal motion with your fork. Then, swipe vertically. Serve immediately, with a sprig of lavender. It’s so refreshing!