Cucumber, Meyer Lemon and Lavender Granita

2012-09-17
  • Yield : 4 to 6 servings
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
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Ingredients

  • 1/4 cup fresh Meyer lemon juice
  • 6 cups roughly chopped English cucumber (about 2 pounds)
  • 1/2 cup sugar
  • 6 sprigs lavender
  • 1 Meyer lemon, zested
  • Fleur de sel, for garnish

Method

Step 1

In a blender, blend the Meyer lemon juice and cucumber together, creating cucumber water. Strain the liquid through a fine mesh strainer to remove any seeds.

Step 2

Place 1/2 cup water into a saucepan and add the sugar and lavender. Bring the mixture to a simmer to dissolve the sugar and infuse the simple syrup with the lavender flavor. Then set aside to cool.

Step 3

Once the syrup is cool, remove the lavender sprigs and mix the syrup into the cucumber water. Add in the Meyer lemon zest and then pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours.

Step 4

Scrape the granita into elegant glasses and sprinkle with fleur de sel.

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