Green Tea Granita Recipes

GREEN TEA GRANITA

Steps:

• In a saucepan, bring the water and honey to a simmer over medium high heat, stirring until the honey dissolves completely. Let cool.
• Stir in the green tea, and lemon juice, then pour into a very cold 13x9-inch pan and carefully set in the freezer.
• Stir with a fork every 45-60 minutes, breaking up the any ice cyrstals that may have formed, until the mixture is firm.
• Scrape with a fork and serve in glasses, garnished with a slice of lemon.

GREEN TEA AND GINGER GRANITA

Steps:

• Bring a tea kettle, with 3 cups of water, to a boil over medium heat.
• In a heatproof bowl add the sugar, ginger and tea bags. Pour in 3 cups of boiling water. Stir to dissolve the sugar and let the tea bags steep until the liquid is cool. Strain and pour into an 8 by 8-inch metal cake pan and put it into the freezer. Check it after 45 minutes to 1 hour (depending on your freezer). Stir with a fork breaking up any ice crystals that have formed. Put the pan back into the freezer and continue checking and forking every 45 minutes to 1 hour until you have a container of ice shards.
• To make orange cups, slice the oranges in half and carefully remove the flesh with a spoon, making sure to keep the rinds intact. In a small bowl, muddle the orange flesh to get out the juice, then strain and reserve it for the "Rising Sun" cocktail recipe. Slice a bit of the bottom of each orange half so that it can stand upright. Put the orange rinds into the freezer.
• Once the granita is completely frozen, divide it evenly among the 4 orange halves and serve immediately.

MOROCCAN MINT TEA GRANITA

Steps:

• In a large pot bring all ingredients to a boil, except food coloring. Remove from heat and allow to steep for 10 minutes. Strain and add coloring. Freeze with a metal whisk in mixture. During freezing, whisk periodically to add iciness and a grainy texture to the granita

RUBY GRAPEFRUIT GRANITA

Steps:

• Halve the grapefruits crosswise, and squeeze juice into a large wide bowl, allowing any pulp to fall in. Use a teaspoon to pluck out any seed or pith in the bowl.
• Whisk in sugar until completely dissolved. Pour mixture into a low baking dish to a depth of 1/2-inch. (A 9-by-13-inch baking dish will work.) Place the dish in the freezer for at least 4 hours or overnight, until frozen solid. The frozen mixture will look like packed snow.
• Use a fork to smash the frozen mixture into rough chunks and transfer to 6 serving glasses. Place glasses in the freezer until serving time. If desired, add 1/2 teaspoon orange flower water per glass.

CRANBERRY-HERBAL TEA GRANITA

Steps:

• Insert cloves into peel of orange slice. In 2-quart saucepan, heat water, sugar, cinnamon and orange slice to boiling, stirring occasionally. Remove from heat; add tea bags. Cover; let steep 5 minutes. Remove tea bags, cinnamon stick and orange slice.
• Stir cranberry and pineapple juices into tea. Pour into 2-quart nonmetal bowl or 8-inch square glass baking dish. Cover; freeze about 2 hours or until partially frozen. Stir with fork or wire whisk. Cover; freeze 3 hours longer, stirring every 30 minutes and breaking up any large chunks.
• Remove granita from freezer 20 minutes before serving. Spoon into stemmed glasses. Garnish with fruit and cookies.

ICED TEA GRANITA

Steps:

• Place tea bags in a large bowl and pour boiling water over tea bags; steep 10 minutes.
• Remove and discard tea bags.
• Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat.
• Remove from heat; let stand 5 minutes.
• Add sugar mixture and fresh lemon juice to tea; stir to combine.
• Let cool to room temperature and pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for 6 hours or until firm.
• Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.
• Spoon into a container; cover and freeze for up to 1 month.
• Garnish with lemon slices and mint sprigs, if desired.

BLUEBERRY GRANITA

Steps:

• Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
• Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.