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!

xxx

Karima

Moroccan Mint Tea Granita

Makes about 8 servings

Ingredients:

Method:

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.