Treat this like a fruit sorbet you can make in a freezer drawer. A strong, sweetened brew of Twinings Mango and Lychee Green Tea, sharpened with a little lime, sets into a tray of ice that you rake with a fork until it is loose and flaky. The fruit comes forward once it is frozen, and there is no ice-cream machine in sight.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Mango and Lychee Green Tea Granita (No-Churn Fruit Sorbet) recipe. Canonical: https://teas.co.uk/recipes/iced-tea/mango-and-lychee-green-tea-granita-no-churn-fruit-sorbet/
You'll need
- 4 tea bags of Twinings Mango and Lychee Green Tea
- 500ml freshly boiled water, cooled for about a minute (around 80C)
- 3 tablespoons honey or caster sugar
- Juice of half a lime
Method
- Let the boiled water stand for about a minute, then steep the 4 bags for 4 minutes and lift them out without squeezing.
- Stir in the honey or sugar while the tea is warm so it dissolves, then mix in the lime juice.
- Leave to cool, then pour into a wide, shallow freezer-proof dish.
- Freeze for 1 hour, then drag a fork through the icy edges and stir into the middle.
- Repeat the forking every 30 minutes for 3 to 4 hours, until you have light, fluffy ice crystals. Fork once more and spoon into chilled bowls.
- Add a few pieces of fresh mango to the dish before the first forking; they freeze into fruity pockets throughout the granita.
Want the background, not just the brew?
Brewed with: Twinings Mango and Lychee Green Tea, 20 Tea Bags 40g
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