Pure Camomile Granita

teas.co.uk · 25 min active + 3 h freeze · Serves 4

You'll need

• 8 Loyd Pure Camomile pyramid bags
• 400ml just boiled water
• 300g Yorkshire forced rhubarb, trimmed and chopped into 2cm pieces
• 100g golden caster sugar
• 1 ball stem ginger from the jar, finely chopped, plus 1 tbsp of its syrup
• Juice of half a small lemon
• A few thin curls of crystallised ginger to garnish

Method

1. Drop the eight camomile bags into a small jug or teapot and pour over the 400ml just boiled water. Leave to steep for ten full minutes, then lift the bags out and set the brew aside to cool to room temperature.
2. Tip the chopped forced rhubarb into a small heavy based saucepan with the caster sugar, the finely chopped stem ginger, the tablespoon of ginger syrup and 50ml of water. Bring to a gentle simmer over a medium heat.
3. Simmer for eight to ten minutes, stirring now and then, until the rhubarb collapses into a soft puree and the colour turns a clear bright pink. Pull the pan off the heat.
4. Tip the rhubarb into a fine sieve set over a bowl and press it through with the back of a spoon, working all the syrup out and discarding the dry pulp left behind.
5. Stir the strained rhubarb syrup, the cooled camomile brew and the lemon juice together in a measuring jug until the colour is even, then pour it all into a shallow 20cm by 30cm freezer safe tray.
6. Slide the tray onto a flat freezer shelf. After thirty minutes, drag a fork through the icy edges to break them up and pull them into the middle, then return it to the freezer.
7. Keep fork scraping every thirty minutes for around three hours, always working the ice from the outside towards the centre, until the whole lot is a mass of light pink gold flakes with no liquid left.
8. Serve straight from the freezer, fork piled into chilled coupes or small glasses, with a thin curl of crystallised ginger laid across the top.

Recipe: https://teas.co.uk/recipes/camomile tea/pure camomile granita/