Author Notes
A sweet and refreshing treat of Moroccan Mint Tea with a hint of Hibiscus flower. A perfect chilled treat for a warm day. —Kimber Brown
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Ingredients
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3 cups
Hot Water
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3 tablespoons
Moroccan Mint Leaves, dried
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4 tablespoons
Hibiscus Flower Syrup
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1 tablespoon
Raw Honey
Directions
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Using tea infusers (or cheesecloth), steep the dried Moroccan Mint tealeaves in a glass bowl filled with hot water. Allow the tealeaves to steep for at least 5 minutes. Remove the tea infusers and strain the brewed tea through a mesh strainer or cheesecloth to remove any stray tealeaves. Transfer the brewed tea back into the cleaned glass bowl.
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In a steady stream, whisk in the Hibiscus flower syrup and stir until fully blended. Repeat the process with the raw honey, whisking until completely dissolved.
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Transfer the liquid to a metal bowl or container and freeze for about an hour. Remove from the freezer and “churn” your granita. Using the backside of a spoon, re-pack the granita back into the metal container and freeze overnight. Serve chilled.
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