Photograph by Will Anderson Food Styling by Maggie Ruggiero

Gather Says Relax: Food as Retreat

Cashew Milk and Honey Granita

Desserts from Issue 13 - Summer 2018 – The Getaway issue

Simply calling granita crushed ice does the frozen treat a grave disservice; the perennial summertime dessert is a vector for a host of elegant flavors. In Sicily, its birthplace, that means everything from sweet lemon to rich pistachio. Our versions explore territories herbaceous and creamy.

makes about 2 cups (pictured left)

  • 6 bags chamomile tea
  • 3 Tbsp raw honey
  • ½ cup raw cashews, covered with cold water and soaked overnight
  • 1 tsp fresh lemon juice

  • 1

    Steep tea bags in 2½ cups boiling water for 7 minutes. Remove bags, squeezing out any liquid, then discard. Whisk in honey and chill. Rinse cashews, then transfer to a blender with the tea and lemon juice. Blend on high until smooth. Let sit 5 minutes then skim away foam on top. Freeze, scraping as in method, left.