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
Test Kitchen Notes
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
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.