Lavender granita from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Roberta Muir
Combine flowers with half the water and bring to the boil. Set aside until lukewarm. Strain, reserving liquid and squeezing flowers well to remove as much liquid as possible. Add sugar to strained ...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Spoon
- Measuring cup
- Metal tray
- Freezer
Ingredients
- 100 ml strained lemon juice
- ½ bunch fresh French lavender* (yielding ½ packed cup flowers)
- 250 g castor sugar
- 1 litre water
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