2cupsfresh berries (blackberry, raspberry, strawberry etc), fresh or frozen
1TBdried lavender petals
Whipped Ricotta (Optional):
1cupwhole milk ricotta
If using frozen berries, set them out to thaw before proceeding.Make a simple syrup by mixing the sugar, lavender petals, and 1/2 cup water in a small saucepan. Bring mixture to a boil, and then simmer 5 minutes. Strain out the lavender by pouring syrup through a mesh sieve into another container. Set aside to cool.
Put berries into a food processor or blender and purée. Add vinegar and lemon juice to food processor and blend more. Add the lavender syrup and blend again.
Pour entire mixture into an 8"x8" pan or a medium casserole dish.Set pan uncovered on a level surface in the freezer for 2-3 hours, scraping with a fork every 30 minutes. Pay extra attention to the edges, making sure to scrape the frozen fruit mixture away from the side of the container. When it's ready, your granita should be a light and flaky mixture.Tip: Set a timer so that you don't forget to scrape the granita.
Optionally, make the whipped ricotta before serving. Add ricotta and sugar to a bowl and mix with an electric hand mixer or stand mixer until stiff peaks form. Serve the ricotta on top of the granita.
Store leftover granita in an airtight container in the freezer, and leftover ricotta in the fridge.