Make Herb-Infused Granitas: Rosemary-Lavender Granita

<p>This bold, honey-based granita perfumed with Provençal herbs is the perfect finish to a Mediterranean dinner. <em>Makes 3 cups.</em>
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<p>• 3 cups water<br />
• 9 tablespoons honey<br />
• 1 1/2 teaspoons fresh lavender flowers or leaves<br />
• 2 4-inch sprigs fresh rosemary<br />
• Rosemary or lavender sprigs for garnish</p>
<p>1. In a medium 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 steep 20 minutes.</p>
<p>2. Freeze the mixture in ice cube trays until solid. Pulse 6 frozen granita cubes in a blender or food processor until mixture forms coarse crystals. Continue adding granita cubes until all the mixture has been processed. Serve immediately, garnished with a sprig of rosemary or lavender.</p>
<p>–Layla Chesebro, pastry chef, The Cosmopolitan, Telluride, Colorado</p>
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<em>Sally King is a contributing editor for</em> Bon Appétit <em>and lives in Virginia, where granitas are most welcome in summer. The granita recipes she presents here can often be found on the menus of her favorite restaurants.</em>
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