Green Meyer Lemon Granita with a Superbloom Honeycomb and Viola Flowers
Inspired by my love for Meyer Lemons, as well as this year’s Superbloom. Delicious superbloom honeycomb and viola flowers turns this simple recipe into a beautiful summer evening dessert. Serves 2-4
Ingredients
- 1 cup green Meyer lemon juice
- 3/4 cup water
- 1/2 cup granulated sugar
- Superbloom Honeycomb , cut into pieces
- Viola Flowers for Garnish
Instructions
- Combine the water and sugar in a small pot and bring to a boil. Stir in the lemon juice. Remove from heat and pour into a small bowl. Chill until cool.
- Transfer to freezer and freeze for 3-4 hours. Remove the bowl from the freezer, scrape with a fork, and return to the freezer.
- When you are ready to serve, let the granita slightly soften. Scoop into individual glasses. Add the delicious honeycomb on the side and garnish with the Viola flowers. Serve immediately.
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