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.

Got some Moroccan Mint Tea in the cupboard and I was dying to use the orange blossom water I purchased in Dubai so I figured, “Heck!  Why not?’

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


250 ml water
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.

About Karima

A hospitality professional who has a passion for languages and the arts, Karima loves to travel to culinary destinations and acquire a deep understanding of their food philosophies. At home, she finds pleasure in cooking and mixing cocktails for her family and friends.


  1. Dom Danao
    Posted August 16, 2010 at 3:30 pm | Permalink

    Hey Kim,

    Finding fresh herbs is a pain. So why not plant them? You can start your own just by heading to the seedling bank on the corner of Edsa and Quezon Avenue. They have mint seedlings there, among the many other wonderful finds.



  2. Karima Danao
    Posted August 16, 2010 at 3:47 pm | Permalink

    Hey thanks Dom! Will make sure to check them out.