Violet and lime granita

This dessert is simple, refreshing and quick to make. Sharpness of lime adds spirit and a gentle, almost melancholy violet hue cools the scorched reds of a hot summer’s day. Perfect for an alfresco supper at dusk, or spooned into paper cups for the younglings.

2 Cups of Water

1 Cup of Violet sugar

Zest and juice of 4 Limes

Heat the water in a pan, add the sugar and stir to dissolve. Squeeze in the lime juice, then allow to cool. Strain, pour into a container and freeze overnight. To serve, scratch at the frozen surface with a fork and scoop into chilled glasses.

Sweet violet scented sugar

Fortune cast me a favourable glance this afternoon. Trudging back along a muddy path towards the railway crossing, I stumbled across a patch of sweet violets huddled underneath two old chestnut trees. The small purple flowers were in abundance, so I felt guilt-free in confiscating a handful. I've yet to decide what to make with the sugar, but I'll keep you posted. Kind of feels like I need a bit of zesty lime in the equation somewhere...

Sweet violet scented sugar

A handful of sweet violet petals

Granulated sugar

Scatter a layer of violet petals at the bottom of a jar. Cover with sugar and repeat the

process, building up petal/sugar layers until the jar is full. Leave for about a week,

then remove the violets.