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.