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Tea recipe · Tea Cocktails (Adults Only)

Soursop Granita

A tropical tea granita: strong soursop sweetened and sharpened with lime, frozen and raked into flakes, with pineapple and coconut.

  • Prep 15 min plus 3 hours freeze
  • Serves 4
  • Easy
Tea Cocktails (Adults Only) · recipe card
At a glance Updated 1 Jan 2026
Dalgety Pure Soursop, 18 Tea Bags 40g, Fruit and Herbal Tea, Dalgety Foods Limited. Sold by Teas.co.uk.
8Steps
8Ingredients
£3.20The tea
84In this section
Made withDalgety Pure Soursop, 18 Tea Bags 40g
The recipe

Exact quantities, then the method.

A frozen taste of the Caribbean: strong soursop tea, sweetened and sharpened with fresh lime, frozen flat and raked into pale-yellow, snowy flakes. Soursop has a soft, creamy-tropical character that turns out beautifully cold, and the lime keeps it bright rather than sweet. It is all about the scraping, a fork dragged through the tray every half hour, which is what keeps the crystals loose and fluffy instead of one solid block.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Soursop Granita recipe. Canonical: https://teas.co.uk/recipes/cocktails/soursop-granita/

Lovely with a strip of fresh pineapple and a pinch of toasted coconut.

⏱ 15 min plus 3 hours freeze 🍽 Serves 4 📊 Easy 📚 Tea Cocktails (Adults Only)

You'll need

  • 3 Dalgety Pure Soursop tea bags
  • 500ml freshly drawn water, brought to a true rolling boil
  • 2 tablespoons of golden caster sugar
  • 30ml fresh lime juice (about 1 lime)
  • A small pinch of fine sea salt
  • 1 shallow freezer-safe metal tray (about 24cm x 18cm)
  • 1 long-tined fork for scraping
  • To serve: 4 chilled coupes, 4 thin fresh pineapple strips speared on cocktail sticks, a small saucer of toasted desiccated coconut for the spoon

Method

  1. Drop the soursop bags into a heatproof jug and pour over the 500ml of just-boiled water, then cover and steep for five minutes.
  2. Lift the bags out without pressing, then whisk in the sugar, lime juice and a pinch of salt until the sugar dissolves.
  3. Cool to lukewarm, then pour into a shallow metal tray; a thin layer freezes more evenly.
  4. Freeze flat for thirty minutes.
  5. Drag a fork through it to break up the frozen edges into flakes, then return it to the freezer.
  6. Repeat the fork-scrape every thirty minutes for about three hours, until the whole tray is loose, fluffy crystals.
  7. Spoon into chilled coupes, add a strip of fresh pineapple and a pinch of toasted coconut.
  8. Tip: use a shallow metal tray, which freezes faster and more evenly than a deep plastic tub.
What you'll end up with: A snowy pile of pale-yellow soursop granita, creamy-tropical and sharp with lime, with pineapple and toasted coconut.

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