Moroccan Mint Tea Granita
Inspired by techniques from Serious Eats.
A refreshing frozen treat infused with gunpowder green tea, fresh mint and a hint of floral orange blossom water.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- medium saucepan
- fine sieve
- jug
- 20 cm square metal or glass dish
- fork
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 52 kcal |
| Protein | 0.2 g |
| Carbohydrate | 13.2 g |
| of which sugars | 12.5 g |
| of which free sugars | 12.5 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.4 g |
| Salt | 0.02 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
- 2 tbsp loose gunpowder green tea (about 6 g)
- 75 g caster sugar
- 30 g fresh mint leaves, roughly chopped, plus a few to serve
- 1 tsp orange blossom water (optional)
- 1
Infuse. Bring 720 ml water to the boil in a saucepan. Add 6 g green tea, 30 g chopped mint and 75 g sugar, then simmer for 1 min.
- 2
Steep. Remove the pan from the heat and leave the mixture to steep for 12 min. Strain through a fine sieve into a jug and discard the leaves.
- 3
Cool. Leave to cool at room temperature for about 1 h, or speed it up by setting the jug in iced water for 25 min. Stir in 1 tsp orange blossom water if using.
- 4
Initial freeze. Pour the liquid into a 20 cm square dish and place in the freezer for about 1 h until the edges start to firm up.
- 5
Scrape. Use a fork to scrape the ice every 30 min for 2-3 h. Continue until you have a tray of fluffy crystals.
- 6
Serve. Spoon the crystals into glasses and serve straight away with fresh mint leaves.
Storage
Keep the granita covered in the freezer for up to 1 week and use a fork to break up the crystals before serving.
