If you are lucky enough to be living in Southern California, you have had the privilege of enjoying this warm weather we have been having. I don’t know what it is about me, but the second the sun comes out I reach for something sweet. Somehow I always find a way to make a sweet treat to beat the heat.
I have been on a bit of a tea kick lately and when I first saw a tea-infused granita on OceanSpray’s website, this opened up a whole new world – literally iced tea. Seeing as how I do not eat ice cream (I know, I know, I’m crazy) I am always looking for a new sweet frozen treat; and knowing how simple it is to make a granita I knew I had to try this.
Moroccan Mint tea is probably my second favorite tea (a close second behind Earl Grey) but there is something slightly more refreshing than a plain ‘ole black tea and I thought the hint of mint would compliment a more sugary treat.
One of my favorite cocktails includes a few drops of Hibiscus Flower syrup, and while it tastes sweet, there is also something quite exotic about it’s flavor; I knew it would marry perfectly with the tea. This granita is a perfect combination of sweetness, exoticness, and chill like that of a cocktail. Hmm … that gives me an idea.
Moroccan Mint Tea + Hibiscus Flower Granita
- 3 Cups of Hot Water
- 3 Tablespoons of Moroccan Mint Tealeaves, dried
- 4 Tablespoons of Hibiscus Flower Syrup
- 1 Tablespoon of Raw Honey
Using tea infusers (or cheesecloth), steep the dried Moroccan Mint tealeaves in a glass bowl filled with hot water. Allow the tealeaves to steep for at least 5 minutes. Remove the tea infusers and strain the brewed tea through a mesh strainer or cheesecloth to remove any stray tealeaves. Transfer the brewed tea back into the cleaned glass bowl.
In a steady stream, whisk in the Hibiscus flower syrup and stir until fully blended. Repeat the process with the raw honey, whisking until completely dissolved.
Transfer the liquid to a metal bowl or container and freeze for about an hour. Remove from the freezer and “churn” your granita. Using the backside of a spoon, re-pack the granita back into the metal container and freeze overnight. Serve chilled.