A superfruit granita is about as close as you'll get to sorbet without a machine: deep ruby berry and hibiscus, frozen and scraped into sharp flakes. It's one of the best-looking puddings you can make for almost no effort, with no caffeine, and the tartness keeps it cooling.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Superfruit Granita recipe. Canonical: https://teas.co.uk/recipes/fruit-tea/superfruit-granita/
It uses Teapigs Superfruit, a pure caffeine-free berry and hibiscus infusion. Fifteen minutes of work, a few hours freezing, serves six.
You'll need
- 5 Teapigs Superfruit tea temples
- 700ml rolling boil water
- 90g caster sugar
- Juice of half a lemon
- A wide, shallow freezer proof tray
- Fresh berries and mint, to serve
Method
- Steep the 5 temples in 700ml rolling boil water, covered, for 8 minutes for a deep, intense berry brew.
- Stir the sugar and lemon juice into the warm brew until dissolved; hibiscus is tart so the sugar balances it. Cool to room temperature.
- Pour into the wide tray and freeze flat so it sets fast and even.
- 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 bright, sharp flakes rather than a solid block.
- Fork through again and serve in chilled glasses with fresh berries and mint.
Want the background, not just the brew?
Brewed with: Teapigs Superfruit, 15 Tea Bags 37.5g
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