Exact quantities, then the method.
This is the dessert you can put out at the end of a late dinner without anyone lying awake: a decaf English breakfast granita, brewed strong with lemon, frozen and scraped into icy flakes. No ice cream machine needed, just a fork and a bit of patience between forkings.
Source: teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Decaf English Breakfast Granita recipe. Canonical: https://teas.co.uk/recipes/decaf-black-tea/decaf-english-breakfast-granita/
This granita starts from Teapigs Decaf English Breakfast, a black tea with full body and no caffeine. Fifteen minutes of work, a few hours in the freezer, serves six.
You'll need
- 5 Teapigs Decaf English Breakfast tea temples
- 700ml just boiled water
- 80g caster sugar
- Juice of 1 lemon
- Mint, to serve
Equipment
- A wide, shallow freezer proof tray
Method
- Steep the 5 decaf temples in 700ml just boiled water for 5 minutes for a strong brew, then lift them out; you want body, and decaf will not turn harsh once frozen.
- Stir the sugar into the hot tea until dissolved, stir in the lemon juice, then cool to room temperature.
- Pour into the wide tray so it freezes fast and even, and freeze flat.
- After 1 hour, rake the icy decaf edges into the middle with a fork. Rake the decaf again every 30 to 45 minutes, about 3 to 4 hours.
- Each forking breaks the crystals so it sets as light flakes rather than a solid block.
- Fork through once more and spoon into chilled glasses with mint. Caffeine free, so an ideal late dinner pudding.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Decaf English Breakfast, 15 Tea Bags 50g
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