Recipe courtesy of Kelsey Nixon
Save Recipe Print
Total:
2 hr 30 min
Prep:
20 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

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.

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.

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

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Baked Stuffed Lemon Sole

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Lemon Almond Tart

Recipe courtesy of Calhoun Cooking School

Biscuit Waffles with Lemon Cream, Lemon Syrup and Blueberries

Recipe courtesy of Trisha Yearwood

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Greek Potatoes with Lemon Vinaigrette

Recipe courtesy of Bobby Flay

Lemon Granita

Recipe courtesy of David Rosengarten

Lemon Granita

Recipe courtesy of Wolfgang Puck

Meyer Lemon Lobster Cocktail

Recipe courtesy of Disney's Contemporary Resort

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.