A granita is just a flavoured liquid frozen and scraped with a fork into light, icy flakes, and the soursop and moringa blend makes a lovely one. Brewed strong, sweetened a little and sharpened with lime, it freezes into a tropical, refreshing dessert that melts on the tongue.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Soursop and Lime Granita recipe. Canonical: https://teas.co.uk/recipes/fruit-tea/soursop-and-lime-granita/
The only effort is scraping the tray every half hour, which keeps the crystals loose rather than letting it set into a solid block. Serves four.
You'll need
- 3 Dalgety Soursop and Moringa 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 fresh mint leaves, a small saucer of toasted desiccated coconut for the spoon
Method
- Steep three tea bags in 500ml of freshly boiled water for six minutes, then lift them out.
- Whisk the sugar, lime juice and a pinch of salt into the hot brew until the sugar dissolves; the salt sharpens the flavour.
- Let it cool to lukewarm, then pour it into a shallow metal tray, which freezes more evenly than a deep dish.
- Freeze for thirty minutes, then drag a fork through the icy edges to break them into flakes.
- Repeat that scrape every half hour for about three hours, until the whole tray is a mound of fluffy flakes.
- Spoon into chilled glasses and finish each with a mint leaf and a pinch of toasted coconut.
- If it sets solid between scrapes, leave it out for five minutes then fork it back into flakes.
Want the background, not just the brew?
Brewed with: Dalgety Soursop and Moringa, 18 Tea Bags 40g
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