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Top of the Mornin’ Granita
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Description
This granita is coldly refreshing, perfect for these warm spring days that we’ve been having all over the country. If you don’t over-steep, then it will be perfectly strong without a hint of bitterness. The brown sugar serves as a warm undertone to round out the rest of the dark flavor.
Ingredients
- 2 whole (Single-serving Size) Black Tea Bags (Irish Breakfast Preferred)
- 2 cups Boiling Water
- ¼ cups Dark Brown Sugar (packed)
- ¼ cups Granulated Sugar
- Heavy Cream, To Serve
Preparation
Steep tea bags in boiling water for approximately 3 minutes and no more than 5 minutes. Remove tea bags and stir in sugars, mixing until sugars are fully dissolved. Freeze mixture by pouring into a 9×9 pan and placing flat in the freezer. Every 45 minutes, stir ice crystals thoroughly with a fork, scraping the freezing liquid into a uniform slush. Repeat until frozen to desired consistency.
Drizzle heavy cream over top just before serving.
(Recipe slightly adapted from David Lebovitz‘s The Perfect Scoop Espresso Granita.)
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