Southern Sweet Tea Granita - FineCooking.com

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Southern Sweet Tea Granita

By DessertForTwo, member

Posted: August 1st, 2011

Southern-style sweet tea, all frozen over and topped with lemon or peach cream.

more about:

2 cups water
1/3 cup + 1/2 teaspoon sugar, divided use
2 black tea bags
1/4 cup heavy cream
pinch of lemon zest OR 1 tsp. peach syrup

1.In a small saucepan or microwave, heat 1 cup of the water to a brisk simmer. Turn off the heat, add the tea bags, then cover and steep for 10 minutes. Meanwhile, whisk 1/3 cup of the sugar vigorously into the remaining 1 cup of cool water. (Preventing the sugar from coming in contact with super hot water keeps your tea from having a bitter taste). Once 10 minutes has elapsed, remove the tea bags (squeeze them gently), then pour the mixture over the sugar-water mixture, stirring to combine. Pour the entire thing into a shallow pan (I used an 8×8” square baking dish), and place it in the freezer. Freeze for 1 hour, then scrape the entire mixture with a fork to break up the ice crystals. Return to the freezer for another hour or two, or until it freezes almost solid.
2.Meanwhile, beat together the heavy cream, the remaining 1/2 teaspoon sugar and lemon zest. If you’re making the peach cream, omit the 1/2 teaspon of sugar and beat in the peach syrup. Once soft peaks form, store it in the fridge until ready to serve.
3.To serve the granita, scrape it again with a fork into serving dishes and top it with the whipped cream.

Notes
*The peach syrup I’m referring to is the flavored syrup used for making coffee and tea drinks at cafes. I love the Monin brand. If you can’t find it, use peach nectar or extract.

5808,5478

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