On hot days, few sweets satisfy like granitas—icy, flavor-packed and delicious. As summer draws near, here’s an idea for a granita leveraging our SereniTea. Crunching this granita will deliver exquisite taste, powerful cooling properties and inner calm, thanks to the botanical compounds in our SereniTea.
INGREDIENTS
- 3 tablespoons SereniTea Blend
- 2 cups boiling water
- 5 tablespoons granulated sugar
- 8 fluid ounces fresh orange juice
- 4 fluid ounces fresh pomelo or grapefruit juice
- 2 tablespoons fresh lemon juice
- 1 teaspoons orange zest
- 1 teaspoons dried culinary lavender (optional garnish)
STEPS
- Brew the tea: Steep 3 tablespoons SereniTea Blend (looseleaf or bags) in 2 cups boiling water for 5–6 minutes. Don’t over-steep — you want a strong, clean brew without bitterness. Strain and discard the leaves.
- Make the syrup: While the tea is still hot, stir in 5 tablespoons granulated sugar until fully dissolved.
- Add the citrus: Stir in 8 fluid ounces fresh orange juice, 4 fluid ounces fresh pomelo or grapefruit juice, 2 tablespoons fresh lemon juice, and 1 teaspoons orange zest. Taste and adjust — you want a bright, slightly tart balance against the floral tea.
- Cool and freeze: Let the mixture cool to room temperature, then pour into a shallow 9×13 baking dish. Place in the freezer.
- Scrape every 30 minutes: After about an hour, use a fork to scrape and break up the ice crystals from the edges inward. Return to freezer. Repeat every hour for 2–3 hours, until the granita is fully frozen into light, fluffy crystals.
- Serve: Scoop into chilled glasses or bowls. Garnish with a pinch of 1 teaspoons dried culinary lavender (optional garnish) and a curl of orange zest if desired. Serve immediately.
NOTES
The granita keeps well in the freezer for up to a week; just re-scrape before serving if it has solidified. For a more grown-up version, a splash of Campari or prosecco stirred in before freezing is excellent.
