Superfruit Granita

teas.co.uk · 15 min + 4 hr freeze · Serves 6

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

1. Steep the 5 temples in 700ml rolling boil water, covered, for 8 minutes for a deep, intense berry brew.
2. Stir the sugar and lemon juice into the warm brew until dissolved; hibiscus is tart so the sugar balances it. Cool to room temperature.
3. Pour into the wide tray and freeze flat so it sets fast and even.
4. 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.
5. Each forking breaks the crystals so it sets as bright, sharp flakes rather than a solid block.
6. Fork through again and serve in chilled glasses with fresh berries and mint.

Recipe: https://teas.co.uk/recipes/fruit tea/superfruit granita/