Exact quantities, then the method.
Here's a festive way to finish a heavy Christmas meal: a spiced Rooibos granita, frozen and scraped into cinnamon-scented icy flakes. It's light and clean after all the rich food, caffeine-free so it won't keep anyone up, and you don't need an ice cream machine, just a fork. Rooibos can't over-brew, so the spice goes deep without any bitterness.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Spiced Winter Red Granita recipe. Canonical: https://teas.co.uk/recipes/iced-tea/spiced-winter-red-granita/
It uses Teapigs Spiced Winter Red, a caffeine-free spiced rooibos blend. Fifteen minutes of work, a few hours freezing, serves six.
You'll need
- 5 Teapigs Spiced Winter Red tea temples
- 700ml just boiled water
- 90g caster sugar
- Juice of 1 orange
- A wide, shallow freezer proof tray
- A little whipped cream or orange zest, to serve
Method
- Steep the 5 temples in 700ml just boiled water for 7 minutes for a deeply spiced brew. Rooibos cannot over brew, so the long steep only deepens the spice.
- Stir the sugar into the hot tea until dissolved, stir in the orange juice, then 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 light flakes rather than a block.
- Fork through again and spoon into chilled glasses, topped with a little whipped cream or orange zest.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Spiced Winter Red, 15 Tea Bags 37.5g
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