Blueberry Lavender Coffee Granita with Lavender Cream
Part iced coffee, part dessert. Blueberry Lavender coffee is sweetened, frozen and scraped into icy flakes, then topped with a cloud of lavender whipped cream. No special equipment, just a fork and a freezer.
Part iced coffee, part dessert. Blueberry Lavender coffee is sweetened, frozen and scraped into icy flakes, then topped with a cloud of lavender whipped cream. No special equipment, just a fork and a freezer.
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Why this pairing works
Scraping as it freezes makes light, fluffy ice crystals instead of a solid block. Blueberry syrup doubles down on the fruity notes in the coffee, and the cream melts in as you eat.
Serves 6 Prep 10 min + 3 hr freezing Cook 5 min
Ingredients
- 1/2 cup Lavender Ground Coffee (Blueberry), brewed with 3 cups water
- 1/3 cup Lavender Simple Syrup (Blueberry)
- 1 pinch salt
- 1 cup heavy cream, cold
- 2 Tbsp Lavender Sugar
- Fresh blueberries, for serving
Directions
- Brew the coffee strong. Stir in the simple syrup and salt while it's hot, then cool to room temperature.
- Pour into a 9x13 metal pan and freeze for 45 minutes, until ice forms around the edges.
- Scrape and stir with a fork, pulling the frozen edges into the center. Repeat every 30 minutes for about 3 hours, until fluffy and icy all the way through.
- Whip the cream and Lavender Sugar to soft peaks.
- Spoon the granita into chilled glasses, top with lavender cream and a few blueberries.
Make it your own
- Use Cherry Lavender coffee and top with fresh cherries.
- Layer granita and cream in a glass with a splash of cold milk for a spoonable iced latte.
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