Name: Soursop and Lime Granita
Total time: 153 min
Yield: Serves 4
Cuisine: British
Ingredients: 3 Dalgety Soursop and Moringa tea bags; 500ml freshly drawn water, brought to a true rolling boil; 2 tablespoons of golden caster sugar; 30ml fresh lime juice (about 1 lime); A small pinch of fine sea salt; 1 shallow freezer-safe metal tray (about 24cm x 18cm); 1 long-tined fork for scraping; To serve: 4 chilled coupes, 4 fresh mint leaves, a small saucer of toasted desiccated coconut for the spoon

A granita is just a flavoured liquid frozen and scraped with a fork into light, icy flakes, and the soursop and moringa blend makes a lovely one. Brewed strong, sweetened a little and sharpened with lime, it freezes into a tropical, refreshing dessert that melts on the tongue.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Soursop and Lime Granita recipe. Canonical: https://teas.co.uk/recipes/fruit tea/soursop and lime granita/

The only effort is scraping the tray every half hour, which keeps the crystals loose rather than letting it set into a solid block. Serves four.

⏱ 15 min plus 3 hours freeze 🍽 Serves 4 📊 Easy 📚 Fruit Tea Recipes

You'll need

3 Dalgety Soursop and Moringa tea bags
500ml freshly drawn water, brought to a true rolling boil
2 tablespoons of golden caster sugar
30ml fresh lime juice (about 1 lime)
A small pinch of fine sea salt
1 shallow freezer safe metal tray (about 24cm x 18cm)
1 long tined fork for scraping
To serve: 4 chilled coupes, 4 fresh mint leaves, a small saucer of toasted desiccated coconut for the spoon

Method

Steep three tea bags in 500ml of freshly boiled water for six minutes, then lift them out.
Whisk the sugar, lime juice and a pinch of salt into the hot brew until the sugar dissolves; the salt sharpens the flavour.
Let it cool to lukewarm, then pour it into a shallow metal tray, which freezes more evenly than a deep dish.
Freeze for thirty minutes, then drag a fork through the icy edges to break them into flakes.
Repeat that scrape every half hour for about three hours, until the whole tray is a mound of fluffy flakes.
Spoon into chilled glasses and finish each with a mint leaf and a pinch of toasted coconut.
If it sets solid between scrapes, leave it out for five minutes then fork it back into flakes.

What you'll end up with: A glassful of pale, soft ice flakes that taste bright and tropical: creamy soursop, a clean lime tang and just enough sweetness, with toasted coconut on top. Light and properly refreshing.

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🛒 Made with this tea

Dalgety Soursop and Moringa, 18 Tea Bags 40g£4.00