Rosemary and Lavender Granita

Honey and herbs flavor this light, refreshing granita.

Summer 2017

  • Provencal herbs, like rosemary, lend bright flavor to this granita recipe.
    Photo by Adobe Stock/tanouchka

Total Hands-On Time: 35 min

Preparation Time: 25 min

Cook Time: 10 min

Yield: 3 cups

This bold, honey-based granita perfumed with Provencal herbs is the perfect finish to a Mediterranean dinner.


• 3 cups water
• 9 tablespoons honey
• 1-1/2 teaspoons fresh lavender flowers or leaves
• (2) 4-inch sprigs fresh rosemary
• Rosemary or lavender sprigs for garnish


In a medium-sized saucepan over medium heat, combine all ingredients except the garnishes and bring to a boil. Simmer for 5 minutes.

Remove pan from heat, cover, and let steep 20 minutes.

Strain the mixture, pour it into a shallow, freezer-safe pan, and then freeze it.

Scrape with a fork to break up ice crystals every half-hour to an hour until it’s fully frozen, about 4 to 6 hours.

Serve immediately, garnished with a sprig of rosemary or lavender.

Learn more about granitas and try these other granita recipes:

Icy, Herb-Infused Granitas
Savory Red Pepper and Rosemary Granita
Blood Orange and Tarragon Granita
Peach and Lemon Verbena Granita

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