Sweet Tea Granita
(Makes about six cups)
Ingredients
2/3 cup sugar
3 cups water
2 black tea bags,
preferably English breakfast or
other good-quality tea
Preparation
Bring sugar and water to a boil. Add tea bags and steep for
five minutes. Cool to room temperature.
Pour liquid into an 8-by-8-inch baking dish (any shallow,
freezer-proof dish will do); cover with plastic wrap and freeze.
After an hour, run a fork through the mixture to break up
any large pieces of ice; return to the freezer. Repeat every 15 to 20 minutes
until the consistency is fluffy and no large ice crystals remain, about two or
three more times. Scoop into glasses and serve.
Granita may be made ahead and stored in a plastic-covered
container in the freezer for up to three days. Fluff with a fork before
serving.
For an Arnold Palmer variation
Reduce water to 2½ cups. Zest two lemons; then halve and
juice. After steeping the tea bags, add lemon juice and zest and begin the
freezing process as directed.
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