Ginger and Matcha Granita
Inspired by techniques from NYT Cooking.
A refreshing frozen treat combining the warmth of crystallised ginger with the earthy notes of matcha and a bright hint of lemon.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- saucepan with lid
- fine sieve
- small bowl
- whisk
- shallow glass or ceramic dish
- fork
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 48 kcal |
| Protein | 0.2 g |
| Carbohydrate | 12.9 g |
| of which sugars | 12.3 g |
| of which free sugars | 12.3 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.2 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Granita
- 720 ml water
- 30 g crystallised ginger, finely chopped
- 3 green tea bags
- 1 tsp matcha powder
- 80 g honey
- 2 tbsp lemon juice
- 1
Infuse. Place 720 ml water and 30 g finely chopped crystallised ginger in a saucepan and bring almost to the boil. Add 3 green tea bags, cover with a lid, and remove from the heat to steep for 5 min.
- 2
Strain. Pass the liquid through a fine sieve into a bowl, discarding the tea bags and ginger pieces. Ensure the liquid remains warm enough to dissolve the remaining ingredients.
- 3
Mix matcha. In a small bowl, whisk 1 tsp matcha powder with 2 tbsp of the warm tea to form a smooth paste. Whisk this paste back into the main batch of tea until fully combined.
- 4
Sweeten. Stir in 80 g honey and 2 tbsp lemon juice until dissolved. Taste the mixture to ensure it is fairly sweet, as the flavour dulls slightly once frozen.
- 5
First freeze. Cool the liquid completely before pouring it into a shallow glass or ceramic dish. Place the dish in the freezer.
- 6
Scrape. Every 30 min, stir the mixture with a fork to create slushy crystals. Continue this process for about 3 h until the texture is consistent throughout.
- 7
Serve. If the granita sets too hard, leave it in the fridge for 10-15 min. Fork the ice again to restore the light texture before serving.
Storage
Keep the granita covered in the freezer for up to 1 week and fork the crystals or soften in the fridge before serving.
