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Orange Granita with Grand Marnier and Lavender

Ordinary oranges are fine for this granita, but blood oranges yield a striking, wonderfully colored juice. The lavender adds a light floral note that pairs delightfully with the orange. A cookie adds a nice textural counterpoint to the granita.

Makes 6 servings

1 cup water

1/2 cup sugar

1 teaspoon dried lavender (available at specialty food stores and health food stores)

6 tablespoons Grand Marnier or Triple Sec

3 cups orange juice (8 to 9 oranges)

Bring water and sugar to a boil in a small saucepan over high heat, stirring to dissolve sugar. Remove from heat as soon as it begins to boil and add lavender. Cool to room temperature, then strain into a 9-inch-by-13-inch pan. Add orange juice and liqueur then place in the freezer. Follow directions for freezing and serving in General Methods.

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