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.
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
- Drop the soursop bags into a heatproof jug and pour over the 500ml of just-boiled water, then cover and steep for five minutes.
- Lift the bags out without pressing, then whisk in the sugar, lime juice and a pinch of salt until the sugar dissolves.
- Cool to lukewarm, then pour into a shallow metal tray; a thin layer freezes more evenly.
- Freeze flat for thirty minutes.
- Drag a fork through it to break up the frozen edges into flakes, then return it to the freezer.
- Repeat the fork-scrape every thirty minutes for about three hours, until the whole tray is loose, fluffy crystals.
- Spoon into chilled coupes, add a strip of fresh pineapple and a pinch of toasted coconut.
- Tip: use a shallow metal tray, which freezes faster and more evenly than a deep plastic tub.
Want the background, not just the brew?
Brewed with: Dalgety Pure Soursop, 18 Tea Bags 40g
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