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/
It uses Teapigs Decaf English Breakfast, a full-bodied caffeine-free Black Tea. 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
- A wide, shallow freezer proof tray
- Mint, to serve
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, drag a fork through the icy edges into the centre. Repeat every 30 to 45 minutes for 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.
Want the background, not just the brew?
Brewed with: Teapigs Decaf English Breakfast, 15 Tea Bags 50g
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