Exact quantities, then the method.
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/
Teapigs Superfruit is the tea here, a caffeine free mix of berries and hibiscus. 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
- Fresh berries and mint, to serve
Equipment
- A wide, shallow freezer proof tray
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.
- Superfruit into the wide tray; frozen flat it sets fast and evenly.
- After 1 hour, a fork drags the icy superfruit edges to the centre. Do it again every 30 to 45 minutes over roughly 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.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Superfruit, 15 Tea Bags 37.5g
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