Soursop Granita

teas.co.uk · 15 min plus 3 hours freeze · Serves 4

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.

Recipe: https://teas.co.uk/recipes/cocktails/soursop granita/