Hibiscus granite
Votes: 1
Time: 10 minutes plus freezing time
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Red hibiscus tea, made from hibiscus petals, is renowned for its antioxidant properties, and since it's considered the national drink of sultry Egypt, its cooling qualities are undeniable. Why not transform this invigorating drink into a refreshing dessert? Freeze hibiscus tea in ice cube trays, then scoop out the desired amount and blend until fluffy and snow-like. The sweet and sour taste of this granita will pleasantly invigorate and refresh you in the summer heat and quench your thirst.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of cold hibiscus tea with sugar to taste
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Cooking the dish according to the recipe:
- Pour the iced tea into ice cube trays and freeze overnight. At this point, the ice cubes can be stored for up to 3 days before serving.
- When ready to serve, place the ice cubes in a food processor fitted with a metal blade or in the bowl of a high-power blender. Puree until the ice has the texture of a crumbly granita.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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