Hibiscus Granita Recipes

HIBISCUS GRANITA

Steps:

• Pour the iced tea into ice cube trays and freeze overnight. (The recipe can be made up to this point and kept frozen up to 3 days in advance.)
• When ready to serve, turn the ice cubes into a food processor fitted with a metal blade or a powerful blender. Pulse the machine until the granita has the texture of crushed ice.

HIBISCUS GRANITA

Steps:

• In a pot, combine the hibiscus flowers with water. Bring to a boil, then lower the heat and cook for five more minutes. Turn off the stove, add the sugar and let cool. Afterward, you can the add lemon juice if you wish.
• Strain the hibiscus infusion and pour the liquid into a heat-proof dish or any container that can be placed directly into the freezer.
• Freeze for 45 minutes. Once you notice that the liquid is solidifying, scrape with a fork until it breaks into large crystals.
• Return the mixture to the freezer and after another 45 minutes has passed, repeat the same process twice.
• If you prepare the granita in a large dish, the preparation time will be much shorter, so be aware that the mixture does not completely freeze.
• To serve, spoon the granita into serving cups and decorate with mint leaves.
• Serve immediately to avoid melting.

HIBISCUS-MINT GRANITA

Steps:

• Method:
• Bring 2 cups water to a boil. Remove from the heat and steep the hibiscus flowers in the water for 5 to 7 minutes. Discard the hibiscus flowers. Add the sugar to the hot water and stir until melted. You may need to return it to the heat for a minute or two to dissolve the sugar. Remove from the heat and let cool to room temperature. Add the lime juice and chopped mint leaves.
• Pour the liquid into a shallow bowl and place in the freezer. Freeze for 3 to 4 hours while mashing the large chunks of ice every 30 minutes or so.
• Assembly:
• Spoon the granita into chilled glasses and garnish with the whole mint leaves.