No need to turn on your ovens for our next recipe –we’re taking a cool break from the summer heat with an iced raspberry tea granita! Posting date is July 15.
Iced Raspberry Tea Granita
Author: Matt Lewis & Renato Poliafito
Yield: about 4 servings
Ingredients
- ½ pound raspberries (about ¾ cup)
- ½ pound strawberries (about ¾ cup)
- ⅔ cup sugar
- 1 cup raspberry iced tea (or other fruit tea)
- ¾ cup Champagne
- Grated zest of 1 lime
- Handful of fresh raspberries for garnish
Instructions
- In the bowl of a food processor, pulse the raspberries, strawberries, and sugar together until smooth. Add the iced tea, Champagne, and lime zest and pulse until combined.
- Pour the mixture through a fine-mesh sieve directly into an 8-inch square metal baking pan, cover tightly with aluminum foil, and put in the freezer. Use a fork to scrape or stir the mixture every hour for about 6 hours, or until the granita is frozen.
- Use the tines of the fork to scrape the granita, creating flakes. Divide the flakes evenly among 4 glasses, garnish each with a single raspberry, and serve with small spoons.
Anyone know if I can use frozen fruit? I’m living in Israel now, and apparently berry season is in the winter here!!
Well since it’s going to be frozen anyway, and granita is supposed to be icy, I’m guessing the answer is yes… Although I would probably thaw and drain the fruit first.
I would think so too, but in the book, it says not to sub other fruit due to the possibility of different water content. I wasn’t sure if that would also apply to fresh vs. frozen, but I think it’s worth a try. It’s so strange to have zero fresh berries accessible in the summer! ;-)