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
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
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Ingredients
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250 milliliters
(roughly 1 cup) freshly brewed tea, cooled
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2 tablespoons
lemon juice
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1 1/2 ounces
caster sugar
Directions
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Dissolve the sugar in the lemon juice over low heat and then mix with the tea. Strain into a plastic container with a lid.
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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.
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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.
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