Green Meyer Lemon Granita with a Superbloom Honeycomb and Viola Flowers

May 28

Inspired by my love for Meyer Lemons, as well as this year's

Superbloom. Delicious superbloom honeycomb and viola

flowers t urns this simple recipe into a beautiful summer

evening dessert.

Serves 2-4

INGREDIENTS

• 1 cup green Meyer lemon juice

• 3/4 cup water

• 1/2 cup granulated sugar

• Super bloom Honeycomb , cut into pieces

• Viola Flowers for Garnish

INSTRUCTIONS

1. Combine the water and sugar in a small pot and bring to a boil. St ir in the lemon juice. Remove from heat and pour into a small bowl.

Chill unt il cool.

2. Transfer to freezer and freeze for 3-4 hours. Remove the bowl from the freezer, scrape with a fork, and return to the freezer.

3. When you are ready to serve, let the granita slightly soften. Scoop into individual glasses. Add the delicious honeycomb on the side and

garnish with the Viola flowers. Serve immediately.

Allison Martin Holt

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