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
Equipment
- 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.
- In the wide tray, the lemon ginger freezes flat, fast and even.
- At 1 hour, fork the icy lemon ginger edges in towards the centre. Fork again every 30 to 45 minutes; 3 to 4 hours in all.
- 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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