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Fennel Granita with Blossoms and Spa Water


Spa Water

1 cucumber, sliced

2 nasturtium flowers

3 basil leaves

1 lemon, sliced

A few orange slices


Stalks and fronds of 2 fennel bulbs, roughly chopped

4 cups water

2 ½ cups sugar

Decorative edible flowers such as nasturtium, begonia, daylily, or sweet pea flowers (anything beautiful and delicious), for garnish

Olive oil, for drizzling


  1. Place all spa water ingredients in a pitcher or jar and cover with cold water. Leave in the fridge for a few hours, or for as long as you want
  2. Process or grind fennel in a food processor or meat grinder and place in a 3 quart sauce pan with the sugar and water.
  3. Bring to a boil, then lower heat and allow to simmer for five minutes.
  4. Strain the liquid using a fine mesh sieve, strainer, colander, or some cheese cloth into a 9x13-inch pyrex dish and place the pan in a level spot in your freezer.
  5. Check every 10 to 15 minutes and stir with the fork to keep it freezing into delightful chips rather than a solid block. Note that the actual time involved will depend on your freezer, attitude, time zone, and humidity levels, so keep this stirring program up until you have a scoopable slushy that will hold its shape.
  6. Place about ¼ of the spa water into a shallow bowl and sprinkle with a few decorative flowers.
  7. Scoop some granita slightly off center, drizzle a bit of olive oil around so you have little golden beads in the spa water, and finish with a light dusting of black pepper.
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