Elderflower Granita

by Sarah Hibler


  • 5 cups water
  • 3 cups elderflowers
  • 1/3 cup lemon juice
  • Zest of one organic lemon
  • 3/4 cups raw honey
  • 4 tablespoons St. Germain liqueur
  • Pinch of Himalayan sea salt
Elderflower Granita

Gabriela Herman

Bring water almost to a boil and turn off heat.
In a large bowl, add elderflowers, lemon juice, lemon zest and salt. Pour hot water over mixture. Cover with a kitchen towel and let sit for at least one hour.
Strain mixture through cheesecloth (I like to use a nut milk bag) into a jar and dispose of flower mixture.
Allow liquid to cool then add honey and St. Germain. Pour liquid in a metal baking dish and place in the freezer. Using a fork, scrape granita every 30-45 frozen chunks until it is fluffy and looks like shaved ice.

Yield: 6 servings