Peppermint Leaves Granita

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

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

1. 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.
2. Stir the sugar into the warm mint brew until dissolved, stir in the lemon juice, then 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 light flakes rather than a block.
6. Fork through again and serve in small chilled glasses with a mint leaf, between courses or as a light pudding.

Recipe: https://teas.co.uk/recipes/mint tea/peppermint leaves granita/