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Author Notes: This granita is fragrant and refreshing, a perfect palate cleanser after a rib sticking winter stew but also at home as a quencher during the summer heat. I serve it in small glasses, as the amber crystals deserve to be shown off. —Anna May
Food52 Review: What a lovely summer treat! This granita is so easy to make and has such a refreshing bite. I like that the recipe allows for creativity and personal preference in tea type and flavor. —Liesbeth Lohman
- 250 milliliters (roughly 1 cup) freshly brewed tea, cooled
- 2 tablespoons lemon juice
- 1 1/2 ounces caster sugar
- Dissolve the sugar in the lemon juice over low heat and then mix with the tea. Strain into a plastic container with a lid.
- Freeze for 3 hours and then mix well, breaking up the crystals around the edge of the container and mixing them with the slushy centre. Freeze for an additional 2 hours and mix again.
- When ready to serve, scratch up the granita with a fork and serve in small glasses. If you have made it ahead and it has frozen solid, put it in the fridge for 30 minutes to soften a little before serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Recipe with Tea
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.