Superfruit Granita
A sorbet you scrape with a fork: berry and hibiscus frozen into jewel coloured flakes. No machine, no caffeine.
A superfruit granita is about as close as you'll get to sorbet without a machine: deep ruby berry and hibiscus, frozen and scraped into sharp flakes. It's one of the best looking puddings you can make for almost no effort, with no caffeine, and the tartness keeps it cooling.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Superfruit Granita recipe. Canonical: https://teas.co.uk/recipes/fruit tea/superfruit granita/
It uses Teapigs Superfruit, a pure caffeine free berry and hibiscus infusion. Fifteen minutes of work, a few hours freezing, serves six.
You'll need
- 5 Teapigs Superfruit tea temples
- 700ml rolling boil water
- 90g caster sugar
- Juice of half a lemon
- A wide, shallow freezer proof tray
- Fresh berries and mint, to serve
Method
- Steep the 5 temples in 700ml rolling boil water, covered, for 8 minutes for a deep, intense berry brew.
- Stir the sugar and lemon juice into the warm brew until dissolved; hibiscus is tart so the sugar balances it. 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 bright, sharp flakes rather than a solid block.
- Fork through again and serve in chilled glasses with fresh berries and mint.
Want the background, not just the brew?
Brewed with: Teapigs Superfruit, 15 Tea Bags 37.5g
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