Jasmine Granita

Ingredients

• 3 cups water
• 0.75 cups granulated sugar
• 2 cups fresh jasmine blossoms – rinsed and patted dry
• 1 lemon lemon – zest removed in wide strips (no pith)
• 2 tbsp lemon – juice

Instructions

1. Warm 2 cups of the water and the sugar in a saucepan over medium heat, stirring until the sugar dissolves and the liquid is clear, 3–5 minutes; do not boil.
2. Remove from heat and add the lemon zest strips. Let cool until just warm to the touch (about 100°F/38°C), 15–20 minutes; hot liquid will mute the jasmine aroma.
3. Stir in the jasmine blossoms, pushing them under the surface. Cover and refrigerate to infuse until intensely floral, 8–12 hours (overnight preferred).
4. Strain the infusion through a fine-mesh sieve lined with cheesecloth, pressing very gently to extract liquid without crushing the blossoms. Discard solids and zest.
5. Stir in the lemon juice and the remaining 1 cup cold water. Taste; the mixture should be bright and floral with balanced sweetness.
6. Pour into a shallow metal baking pan and freeze until the edges are icy, 30–45 minutes.
7. Scrape the frozen edges into the center with a fork. Return to the freezer and repeat every 30 minutes until the granita forms light, fluffy crystals that don’t clump when stirred, 3–4 hours total.
8. Fluff with a fork and serve in chilled glasses. If holding longer, freeze covered up to 1 month; rake again with a fork before serving to restore texture.