Frosty and refreshing, with much less sugar, this cool dessert can be made ahead for those hot summer days
With (mush) less sugar than your average granita , these tea-based frozen delights are the perfect make ahead dessert, Light and refreshing there's nothing we crave more on a gorgeous sunny day .
Fresh, crisp and revitalising, granitas made with vibrant SUMMER Go- to, fruits are our To make this cucumber refresher, just whizz the juice with peppermint tea, apple up lifting treat. juice and punchy mint for an
cucumber, mint and apple granita
4 peppermint tea bags
1½ cups (375ml) boiling water
2 tablespoons raw caster (superfine) sugar 3 Lebanese cucumbers (500g), chopped
⅓ cup mint leaves, plus extra, chopped, to serve 2 cups (500ml) apple juice
4 baby cucumbers (cukes), halved
1 Granny Smith (green) apple, thinly sliced to serve
Place the tea bags, boiling water and sugar in a large heatproof bowl and stir to dissolve the sugar. Refrigerate for 30 minutes or until cooled. Remove and discard the tea bags.
Place the cucumber and mint in a blender and blend until smooth. Strain through a fine sieve, discarding the solids. Add the cucumber juice and apple juice to the tea mixture and mix to combine. Pour into a 20cm x 30cm shallow metal tin and place in the freezer for 6 hours or overnight until frozen.
Using a fork, rake the granita and return to the freezer until ready to serve.
Divide the granita between glasses and top with the baby cucumber, apple and extra mint to serve. SERVES 6–8.
pineapple, honey and green tea granita
4 green tea bags
2 cups (500ml) boiling water ⅓ cup (115g) honey
500g chopped pineapple 1 teaspoon finely grated lime rind lime wedges, to serve
Place the tea bags, boiling water and honey in a medium heatproof bowl and stir to dissolve the honey. Refrigerate for 30 minutes or until cooled. Remove and discard the tea bags.
Pour the tea mixture into a blender. Add the pineapple and lime rind and blend until smooth. Pour into a 20cm x 30cm shallow metal tin and place in the freezer for 6 hours or overnight until frozen. Using a fork, rake the granita and return to the freezer until ready to serve. Serve the granita with lime wedges. SERVES 6–8.
+ We served our granita in a pineapple half. To do this, remove the pineapple flesh from the centre and use in the granita.