Like a crunchy gelato, granita is a icy, refreshing dessert. This version is made with rooibos tea, which has a beautiful earthy taste matched here with honey and orange.
- 1 litre freshly-brewed rooibos tea
- 3-4 tbsp honey (or more to taste, or alternative sweetener)
- zest and juice of 1 lime
- zest of 1 clementine or orange
- juice of 4 clementines or oranges
- 1 thumb-sized piece of fresh root ginger, roughly chopped
- small handful fresh mint leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 4-6 hours
1. Add all of the ingredients to a large glass jug or pot and allow to steep for at least 10 minutes, preferably longer.
2. Strain the liquid through a sieve into a shallow container that has a lid. Freeze for at least 2-3 hours, remove from the freezer and break up any ice crystals that have formed using a fork. Return to the freezer and repeat every 1-2 hours one or two more times, depending on the preferred size of your ice crystals (larger or finer).
3. Serve the crushed ice in small glasses. Garnish with a little extra fresh mint and eat immediately.