Purple Pomegranate Granitas
- 3 cups pomegranate juice
- 1 teaspoon chopped fresh lavender flowers, plus small flowers for garnish
- 2 tablespoons fresh lime juice
- 1/2 cup spiced rum (optional)
Whisk the pomegranate juice and lavender in a chilled stainless-steel bowl. Add the lime juice and rum, if desired. Freeze until icy around the edges, 20 to 25 minutes. Whisk, then continue to freeze, whisking every 20 to 25 minutes, until slushy, about 2 hours, 30 minutes; cover and freeze overnight.
Photograph by Levi Brown
Recipe adapted from the Colony Palms Hotel, California for Food Network Magazine