Granita is about the most refreshing thing you can do with a lemon tea. This is the sharp, icy, Sicilian sort: brewed tea sweetened just enough, lifted with plenty of fresh lemon juice and a good hit of zest, then frozen into glittering flakes you scrape up with a fork.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Sharp Lemon Tea Granita recipe. Canonical: https://teas.co.uk/recipes/frozen-pops-for-kids/sharp-lemon-tea-granita/
The zest does a lot of the work here, so do not skip it; it carries the oils that make the whole thing smell of lemon rather than only taste of it. Makes about 600ml, enough for six small scoops.
You'll need
- 3 tea bags of Lipton Black Tea with Spanish Lemons
- 400ml freshly drawn water at 100C, just off the boil
- 80g caster sugar
- 70ml fresh lemon juice
- Zest of 2 fresh lemons, finely grated
- 1 shallow 1L freezer-proof container with lid
- 1 small saucepan and a saucer for covering
- 1 fork for stirring
Method
- Brew 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 cool it down.
- Stir in the lemon juice and the grated zest.
- Pour into a shallow freezer-proof container and freeze for one hour.
- Rake a fork through it to break up the crystals, then freeze and repeat every twenty minutes for two more rounds.
- Serve in small chilled glasses while it is still flaky.
- Tip: taste before freezing, as lemons vary; add a little more sugar if it is too sharp for you.
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Brewed with: Lipton Black Tea with Spanish Lemons, 20 Tea Bags 34g
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