Headhouse Farmers' Market shopper Alexis Siemons submitted this refreshing recipe, perfect for the last warm days of the summer season. Look for spearmint and honey at your Food Trust farmers' market; jasmine pearls are available for purchase like loose tea at many of the city's tea shops.

 

Serves 2.

 

5 cups water
4 teaspoons lavender honey
7 teaspoons jasmine pearls
2 handfuls spearmint leaves

Fill a tea kettle with cool water and heat it on the stove until the water begins to steam from the spout. Place 7 teaspoons of jasmine pearls into the teapot's infuser. Pour 5 cups steaming water over the jasmine pearls and steep in the teapot for 3 minutes.

Remove infuser from the teapot. Add 4 teaspoons lavender honey to the tea and stir to combine. Add a handful whole spearmint leaves. Let the flavors mesh as the temperature cools, about 5 minutes.

Pour the cooled tea into two ice cube trays and place in the freezer. Sip the remaining tea (about two cups), while the granita mixture freezes.

When the liquid has frozen, remove the ice cube trays from the freezer and let them thaw for a few minutes. Blend the ice cubes to a shaved ice consistency, scoop the icy goodness into two bowls and pop them back into the freezer for 1 minute. While the granita chills, finely chop remaining spearmint leaves. Before serving the granita, drizzle with honey and sprinkle chopped spearmint leaves atop the granita to add a burst of vibrant sweetness.