By Freya Bellin
If you’re looking for a way to break the heat this summer, a granita just may be the answer. The beauty of a granita is that it’s sort of a shaved ice/slushie hybrid. It crackles into crunchy, icy layers that can be eaten with a spoon, or melted a little and slurped through a straw. It’s incredibly refreshing, easy to make, and will definitely cool you down. The granita melts quickly, but this isn’t necessarily a bad thing – you’ll just end up with some sweet iced tea at the bottom. There are endless combinations of ingredients for flavorings – you could skip the tea and just use lemon and mint, or you could add some berries to the steeping step, or serve it with fresh berries. Regardless, this is sure to be a new summer favorite. Recipe from The Food Matters Cookbook.
Minty Green Tea Granita
Makes: 4 servings
Time: About 2 hours, largely unattended
It’s not too often you get a dessert that’s both refreshing and invigorating, and it doesn’t hurt that this requires only about 15 minutes of work, total (though it’s spread over a couple of hours). Use good-quality green tea, since the complexity will benefit the overall flavor. For a different, even brighter twist, use about a tablespoon of sliced fresh ginger in place of the mint.
3 green tea bags, or 2 tablespoons loose green tea
1/4 cup fresh mint
1/4 cup honey, or more as needed
Juice of 1 lemon
1. Bring 3 cups water almost to a boil. Add the tea and mint, cover, and turn off the heat. Let steep for 10 minutes, then strain to remove the solids. Stir in the honey and lemon juice. Taste and add more honey if necessary to make a nicely sweet blend.
2. Pour the mixture into a shallow glass or ceramic pan and freeze for at least 2 hours, stirring to break up the crystals every 30 minutes or so. It should be slushy and crunchy with ice crystals. If the granita becomes too hard, pulse it (do not puree) in a food processor before serving, or set it in the fridge for a bit and stir once in a while to bring back the desired texture.
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