Tuesday, June 25, 2013

Tasty Tuesday: Granita Cool Down


Credit: John Autry via Garden and Gun

Summer has officially arrived and this Tuesday I thought I would share a tasty Granita recipe to help lower our internal temperatures...or at least make us feel like the temps are lower.

I am big on print magazines. Really anything in print. I am trying to get into the digital age of things but I'm not there yet. One of my monthly reads is Garden and Gun magazine. Their June/July issue includes a Sweet Tea Granita recipe from Chef Andrea Litvin at The Spence in Atlanta. It sounds so good I had to share it with you all. And if you have never read this magazine before I want to encourage you to pick up the latest issue. Make your Granita, find a pool and read for the afternoon...you will thank me.

Sweet Tea Granita
(Makes about six cups)
Ingredients
²⁄³  cup sugar
cups water
black tea bags, preferably  English breakfast or other  good-quality tea
Preparation
Bring sugar and water to a boil. Add tea bags and steep for five minutes. Cool to room temperature.
Pour liquid into an 8-by-8-inch baking dish (any shallow, freezer-proof dish will do); cover with plastic wrap and freeze.
After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer. Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times. Scoop into glasses and serve.
Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days. Fluff with a fork before serving.
For an Arnold Palmer variation
Reduce water to 2½ cups. Zest two lemons; then halve and juice. After steeping the tea bags, add lemon juice and zest and begin the freezing process as directed.

-Alison

1 comment:

  1. I was looking for a Granita recipe.. The best thing to have in the summer time.

    ReplyDelete

 

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