Exact quantities, then the method.
A fruit granita is one of the simplest summer puddings going, and a peach and mango tea has exactly the flavour to carry it. You brew the tea good and strong, sweeten it while it is still hot, then blend it with fresh peach and mango and a squeeze of lemon to keep things bright.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Peach and Mango Tea Granita recipe. Canonical: https://teas.co.uk/recipes/frozen-pops-for-kids/peach-and-mango-tea-granita/
It freezes in a shallow tray, and a quick drag of a fork every twenty minutes is all it takes to set it in soft, flaky shards rather than one solid block. Makes about 600ml, enough for six small scoops.
You'll need
- 3 tea bags of Lipton Black Tea with Peach and Mango from Greece
- 400ml freshly drawn water at 100C, just off the boil
- 70g caster sugar
- 100g fresh peach flesh, peeled and chopped
- 30g fresh mango flesh, peeled and chopped
- 25ml fresh lemon juice
- 1 shallow 1L freezer-proof container with lid
- 1 small saucepan and a saucer for covering
- 1 stick blender or small jug blender
- 1 fork for stirring
Method
- Steep the three tea bags in 400ml of just-boiled water for four minutes, covered, then lift them out.
- Stir the caster sugar into the hot tea until it has fully dissolved.
- Stand the pan in cold water for five minutes to take the heat out.
- Blend the sweetened tea with the peach, mango and lemon juice until smooth.
- Pour into a shallow freezer-proof container and freeze for one hour.
- Drag a fork right through it to break up the ice, then freeze and repeat every twenty minutes for two more rounds.
- Once it is light and flaky, scoop into chilled bowls and serve straight away.
- Tip: a wide, shallow tray freezes faster and forks up flakier than a deep tub.
The tea it is made with, and what to make next.
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Brewed with: Lipton Black Tea with Peach and Mango from Greece, 20 Tea Bags 34g
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