Begin by draining and rinsing the garbanzo beans in a fine-mesh strainer. Set them aside.

Zest both the lemon and lime using a Microplane zester/grater, and then juice them. Set aside the zest and juice separately.

In a blender, combine the Dragon Fruit, the zest and juice from the lemon and lime, honey, Sugar, (for a boozy version add Sparkling Rose) blend until smooth and well combined. Pour into a shallow metal pan and freeze. 

In a separate mixing bowl, add the liquid from the drained garbanzo beans. Use a hand mixer or stand mixer with a metal whip attachment to whip the liquid until it forms stiff peaks. Slowly add coconut milk until it is incorporated. This will create the coconut foam. Set aside.

To assemble, Garnish each glass with Raspberry Plate Scrapers. Then use an ice cream scoop to portion the dragon fruit mixture into stemless wine glasses.

Carefully spoon the whipped garbanzo bean mixture on top of the dragon fruit mixture, creating a fluffy coconut foam layer. Finish with Smoked Sea Salt

Serve the Dragonfruit Granita with Coconut Foam immediately for a delightful and refreshing Dessert. Enjoy!