A Sweet, Icy Treat Perfect For Summer Parties

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Here at R29, we’re genuine suckers for great style, fierce beauty, and, well...butter. So, it’s no surprise that we’re completely hooked on Spoon Fork Bacon, a culinary-inspired blog that embraces another three essentials things in equal measure: Healthy snacks, indulgent sweets, and serious cocktails — each as innovative as they are yummy (did we just say that?). Check back every month for a few of our all-time favorites from SFB...the culinary arts just got way cooler!
Ingredients:
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
1. 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.
2. 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.
3. 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.
4. 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.
5. To assemble: Scoop a small amount the granita into small cups and top each with a sprinkle of pine nuts and lavender. Serve immediately.
Photos: Courtesy of Spoon Fork Bacon

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