A granita is an icy Italian treat that has a slightly coarser texture than a sorbet, and uses no milk or eggs, which makes it a perfect warm weather treat for everyone at your table! Stirring several times during the freezing process gives the granita its unique texture.
Iced Tea Granita
4 cups boiling water
2 large (family-size) tea bags
3/4 cup sugar
6 sprigs fresh mint
2 Tablespoons freshly squeezed lemon juice
You will need a large container to pour the tea mixture in for freezing. I use a 9x13-inch plastic container with a lid. This size seems to work best for me.
You will also need a pitcher for steeping the tea and mixing the ingredients. I use my regular tea pitcher for this.
In the pitcher, steep the tea in the boiling water for 5 minutes. Remove and discard the tea bags. Add the sugar and lemon juice. Stir until sugar is dissolved. Add the mint sprigs (whole) and steep for 25 minutes more.
Strain the tea to remove the mint, and allow the tea to cool to room temperature. Chill in pitcher for 1 hour.
Pour the tea into the freezing container and place in the freezer for approximately 1 hour. Check the tea to see if it is freezing - you want it about half-frozen, but not solid.
When it is nearly frozen, use a large metal spoon to scrape across the top of the tea to loosen the ice. Return the tea to the freezer for an additional half hour. After that time, remove and scrape again. Do this one final time, freezing for another half hour, then scraping. You should, at this point, have an icy, near slushy mixture that is either ready to serve, or ready to return to the freezer until serving time.
If you do not serve the granita immediately, allow it to sit at room temperature for 10-15 minutes prior to scooping into serving dishes.
Garnish with mint and lemon if desired.
This recipe is part of my Happy Mother's Day Brunch menu.
4 cups boiling water
2 large (family-size) tea bags
3/4 cup sugar
6 sprigs fresh mint
2 Tablespoons freshly squeezed lemon juice
You will need a large container to pour the tea mixture in for freezing. I use a 9x13-inch plastic container with a lid. This size seems to work best for me.
You will also need a pitcher for steeping the tea and mixing the ingredients. I use my regular tea pitcher for this.
In the pitcher, steep the tea in the boiling water for 5 minutes. Remove and discard the tea bags. Add the sugar and lemon juice. Stir until sugar is dissolved. Add the mint sprigs (whole) and steep for 25 minutes more.
Strain the tea to remove the mint, and allow the tea to cool to room temperature. Chill in pitcher for 1 hour.
Pour the tea into the freezing container and place in the freezer for approximately 1 hour. Check the tea to see if it is freezing - you want it about half-frozen, but not solid.
When it is nearly frozen, use a large metal spoon to scrape across the top of the tea to loosen the ice. Return the tea to the freezer for an additional half hour. After that time, remove and scrape again. Do this one final time, freezing for another half hour, then scraping. You should, at this point, have an icy, near slushy mixture that is either ready to serve, or ready to return to the freezer until serving time.
If you do not serve the granita immediately, allow it to sit at room temperature for 10-15 minutes prior to scooping into serving dishes.
Garnish with mint and lemon if desired.
This recipe is part of my Happy Mother's Day Brunch menu.
Happy Mother's Day Brunch
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