Lavender Infused Citrus Granita

1 tbsp dried lavender flowers

2 white grapefruits

2 limes

3 large lemons

½ tbsp vanilla extract

1 cup sugar

¼/ tsp kosher salt

½ tsp vanilla extract

Bring 3 cups cold water to a simmer in a medium sauce pan

Add the lavender flowers to the simmering water, allow to steep for 30 minutes.

Strain flowers from water then add the sugar and stir until dissolved.

Turn the heat off and allow to cool to room temperature

Juice all of the fruit into a large plastic bowl, removing the seeds.

Leaving the pulp gives the granita extra body. If you prefer, you can strain it out.

Add the ½ tsp vanilla extract

Add the ¼ tsp kosher salt

Mix citrus juice with lavender infused water, stir and pour into a 9 x 9 x 2 in.

6 cup square baking sheet.

Place this in the freezer for 1 hour.

Take a fork and scrape frozen edges toward center of pan.

Repeat this process every 30 minutes until mixture is slushy.

Serve in chilled wine glasses