Like I mentioned in a previous post, I was going to make mint granita. Problem was, I couldn’t find mint in the supermarkets. So I cheated.
All I need now is a gorgeous sunset, a great rooftop dinner setup and a hearty lamb tagine to wolf down… so I can cleanse my palate!
Moroccan Mint Tea Granita
Makes about 8 servings
|1/2 cup||granulated sugar|
|6 bags||Moroccan Mint Tea|
|3 cups||boiling water|
|1 tbs||orange blossom water|
Pour water and sugar in a small saucepan and simmer over medium heat until sugar is dissolved. Set aside to cool.
Brew the tea bags in 3 cups of boiling water. I used green tea in this recipe but you may substitute with regular mint-infused black tea. Do not leave bags for more than 5 minutes otherwise the tea will become bitter. Mix in the sugar syrup and blend well. Let cool to room temperature then stir in orange blossom water.
Pour into a metal baking pan (the wider and shallower, the better) and stick into the freezer for about an hour. Stir with a fork, scraping the crystals that have formed along the edges of the pan. Return to the freezer and repeat process twice more. Keep in the deep freeze until ready to serve.