Soursop and Lime Granita

teas.co.uk · 15 min plus 3 hours freeze · Serves 4

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

1. Steep three tea bags in 500ml of freshly boiled water for six minutes, then lift them out.
2. Whisk the sugar, lime juice and a pinch of salt into the hot brew until the sugar dissolves; the salt sharpens the flavour.
3. Let it cool to lukewarm, then pour it into a shallow metal tray, which freezes more evenly than a deep dish.
4. Freeze for thirty minutes, then drag a fork through the icy edges to break them into flakes.
5. Repeat that scrape every half hour for about three hours, until the whole tray is a mound of fluffy flakes.
6. Spoon into chilled glasses and finish each with a mint leaf and a pinch of toasted coconut.
7. If it sets solid between scrapes, leave it out for five minutes then fork it back into flakes.

Recipe: https://teas.co.uk/recipes/fruit tea/soursop and lime granita/