gran­i­tas

Frosty and re­fresh­ing, with much less sugar, this cool dessert can be made ahead for those hot sum­mer days

donna hay - Fresh + Light - - Contents Issue 11 -

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.

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