Honey Granita

Instructions

1. 1

   In a small saucepan, combine the honey, sugar, lemon juice, and 100ml of water. Heat over low heat, stirring until the sugar dissolves.

2. 2

   Remove the saucepan from the heat and let cool slightly.

   Tip: Let the mixture cool to room temperature.

3. 3

   Stir in the salt, baking powder, and baking soda.

4. 4

   Strain the mixture through a fine-mesh sieve into a bowl.

5. 5

   Whisk in the heavy cream and egg yolks until well combined.

   Tip: Be careful not to scramble the eggs.

6. 6

   Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours.

   Tip: Chill the mixture until it's cold and set.

7. 7

   After the mixture has chilled, pour it into a 20x20cm metal baking dish.

8. 8

   Cover the dish with plastic wrap and place it in the freezer.

   Tip: Freeze the mixture until it's solid and set.

9. 9

   Once the mixture has set, remove it from the freezer and let it sit at room temperature for 5 minutes.

   Tip: This will help loosen the crystals.

10. 10

    Use a fork to scrape the mixture into a serving dish.

    Tip: Scrape the mixture in a circular motion, breaking up the crystals.

11. 11

    Garnish with fresh mint leaves and serve.

    Tip: You can also sprinkle a pinch of sugar on top, if desired.