Strawberry and Hibiscus Granita
Baking and Desserts | European cuisine
⏳ Time
6 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
6 tea bags can be substituted with 2 tablespoons of loose hibiscus.
Ingredients
- Strawberry - 31.7 oz
- Water - 10 fl oz
- Rooibos Tea Bags - 6 pieces
- Fresh basil leaves - 1 stem
- Fresh Mint - 1 stem
- Lime Juice - 1 tablespoon
- Sugar - 6.3 oz
Step by Step guide
Step 1
Wash the strawberries, remove the stems, place the berries in a blender, and blend into a smooth puree.
Step 2
Brew tea from the hibiscus and boiling water, add a sprig of basil and mint, cover, and let steep for 20–30 minutes. Strain the tea, then reduce it with sugar until it reaches a simple syrup consistency. Combine the syrup with the strawberry puree and lime juice, pour the mixture into a deep bowl or individual bowls, cover with plastic wrap, and place in the freezer. Stir the granita with a fork every half hour for a more pleasant and uniform final texture.
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