It seems like this past summer was the year for cold brew teas and tea ice pops, but there was one treat that I had enjoyed almost weekly that was missing from the trend: granita. An Italian dessert, granita is semi frozen and usually consists of water, a sweetener, and flavoring of some sort. Reminiscent of a snow cone, it’s the perfect thing to hit the spot on a warmer day while bringing back childhood memories.
This is probably one of my favorites because it is lighter than a typical cool-off treat and still just as flavorful; it is really just a bonus that it is incredibly simple to make. While it may be more common to enjoy a fruit based granita, today we are trying something a bit different. In this particular case, the flavor for the granita will be from tea — more specifically, Plum Deluxe’s Mindful Morning blend, which is a twist to the classic Earl Grey and pops in this refreshing tea granita dessert.
The Ceylon tea base gives the icy recipe a bold and invigorating taste while the bergamot oil shines best in the aroma department. The nice twist comes from the soft vanilla and hint of citrus brought to us by the dried orange peels.
As a kind reminder, we must be gentle with the tea leaves. Never over steep tea leaves to create a stronger brew. As in this case, we will simply be adding more tea leaves to make sure we get the maximum flavor burst possible.
Earl Grey Tea Granita
- 2 cups of boiled water
- 4 tablespoons Mindful Morning Blend
- 3 tablespoons honey (or sweetener of choice)
- orange wedges (optional)
Place the loose leaf tea into a teapot and pour the boiled water on top of the leaves; allow it to steep for 5 minutes.
Remove the tea leaves and dissolve the honey or sweetener of your choice directly into the steeped tea. Allow it to cool.
Pour the sweetened and cooled tea into a shallow pan and place in freezer.
Scrape the mixture with a fork every 30 minutes to create icy flakes. Remove from the freezer after 3 hours or once the desired texture is reached.
Serve with an orange wedge and honey drizzled on top. Enjoy!
All photos are courtesy of the author.