Lemon and Ginger Granita

teas.co.uk · 15 min + 4 hr freeze · Serves 6

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

Method

1. Steep the 5 temples and the ginger slices in 700ml rolling boil water, covered, for 7 minutes for a strong, properly gingery brew.
2. Strain out the ginger, stir the sugar and lemon juice into the warm brew until dissolved, then cool to room temperature.
3. In the wide tray, the lemon ginger freezes flat, fast and even.
4. 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.
5. Each forking breaks the crystals so it sets as sharp, light flakes.
6. Fork through again and serve in small chilled glasses between rich courses, or as a sharp light pudding.

Recipe: https://teas.co.uk/recipes/cocktails/lemon and ginger granita/