Exact quantities, then the method.
A lemon and ginger granita is about the most reviving iced dessert there is: lemon and ginger frozen and forked into icy flakes, with a real ginger warmth that creeps up after the cold hits. It makes a sharp little course between rich plates, and there's no machine or caffeine involved.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemon and Ginger Granita recipe. Canonical: https://teas.co.uk/recipes/cocktails/lemon-and-ginger-granita/
It uses Teapigs Lemon and Ginger, a pure caffeine-free infusion. Fifteen minutes of work, a few hours freezing, serves six small.
You'll need
- 5 Teapigs Lemon and Ginger tea temples
- 700ml rolling boil water
- 2 thin slices fresh ginger
- 80g caster sugar
- Juice of 1 lemon
- A wide, shallow freezer proof tray
Method
- Steep the 5 temples and the ginger slices in 700ml rolling boil water, covered, for 7 minutes for a strong, properly gingery brew.
- Strain out the ginger, stir the sugar and lemon juice into the warm brew until dissolved, then cool to room temperature.
- Pour into the wide tray and freeze flat so it sets fast and even.
- After 1 hour, drag a fork through the icy edges into the centre. Repeat every 30 to 45 minutes for about 3 to 4 hours.
- Each forking breaks the crystals so it sets as sharp, light flakes.
- Fork through again and serve in small chilled glasses between rich courses, or as a sharp light pudding.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Lemon and Ginger, 15 Tea Bags 37.5g
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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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