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
• A wide, shallow freezer proof tray

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. Pour into the wide tray and freeze flat so it sets fast and even.
4. 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.
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/