Exact quantities, then the method.
A tea granita is about the easiest pudding to make ahead: sweetened lemon tea, frozen flat, then forked into light icy flakes. Spooned into glasses with a little cream or sorbet, it looks far smarter than the work involved, and it's properly refreshing after a big meal.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Everyday Brew & Lemon Granita recipe. Canonical: https://teas.co.uk/recipes/black-tea/everyday-brew-lemon-granita/
It uses Teapigs Everyday Brew, a brisk whole-leaf Black Tea. Twenty minutes of work, a day ahead in the freezer, serves ten.
You'll need
- 7 Teapigs Everyday Brew tea temples
- 1.2 litres just boiled water
- 140g caster sugar
- Juice of 2 lemons
- A large, wide freezer tray
- 150ml lightly whipped cream or a tub of lemon sorbet, to layer
- Mint, to serve
Method
- Steep the 7 temples in 1.2 litres just boiled water for 4 minutes only, then lift them out; bitterness is sharper once frozen so do not over steep.
- Stir the sugar into the hot tea until dissolved, stir in the lemon juice, then cool to room temperature.
- Pour into the wide tray so it freezes fast and flat, and freeze.
- After 1 hour, drag a fork through the icy edges into the centre, then repeat every 40 minutes for about 4 hours until it is all light flakes. Leave overnight, covered.
- To serve, fork the granita through again and layer it in chilled glasses with a spoon of whipped cream or a small scoop of lemon sorbet.
- Top with mint and serve straight from the freezer; it holds for two days.
The tea it is made with, and what to make next.
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Brewed with: Teapigs Everyday Brew, 50 Tea Bags 125g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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