Exact quantities, then the method.
A peppermint granita makes a proper palate cleanser, the sort served between rich courses in restaurants: peppermint frozen and forked into icy flakes, sharp and reviving. It works equally well as a light pudding, and there's no machine or caffeine involved.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Peppermint Leaves Granita recipe. Canonical: https://teas.co.uk/recipes/mint-tea/peppermint-leaves-granita/
It uses Teapigs Peppermint Leaves, a pure caffeine-free peppermint infusion. Fifteen minutes of work, a few hours freezing, serves six small.
You'll need
- 5 Teapigs Peppermint Leaves tea temples
- 700ml water, boiled then left 30 seconds off the boil
- 60g caster sugar
- Juice of half a lemon
- A wide, shallow freezer proof tray
- Fresh mint, to serve
Method
- Pour the just off the boil water over the 5 temples in a covered jug and steep 6 minutes, so the menthol stays bright rather than cooking off.
- Stir the sugar into the warm mint brew until dissolved, stir in the lemon 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 serve in small chilled glasses with a mint leaf, between courses or as a light pudding.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Peppermint Leaves, 15 Tea Bags 30g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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