Granita sounds so exotic and impressive but it’s so easy to add this treat to your table! It’s the more glamorous, Italian cousin of slush, and healthier too! During the sweltering summers of Sicily, it’s almost like a side dish as much as dessert!
When you add tea to granita, you add a sophisticated dimension of flavor and even more benefits! Love jasmine green tea? Love the refreshing tart-sweetness of strawberries? This recipe is for you!
Granita, also called granita siciliana, is originally from Sicily and can be found in Italy in various forms and flavors as a palate cleanser and sweet treat. What you’d find the same is the irresistible semi frozen texture. Unlike sorbet, granita is made by hand, so the ice is coarser and crunchier.
How do you make granita?
The best thing about granita is you don’t need any tools! No popsicle molds, no power blenders, no ice cream makers needed. Anyone with a fork and a freezer can make granita!
You simply combine your fruit, your flavoring, and freeze. That’s it. You use the fork to consistently break up the ice during the freezing. The result is a cold, crunchy treat you can enjoy by itself or scoop into cocktails or wine coolers!
Ridiculously easy to make but still such a wow factor when served in get-togethers, granita is also healthy when you use real fruit and natural flavoring. Jasmine is one of the most common flavors for granita in Italy, along with almonds, coffee, lemon, Mandarin oranges and mint. When they’re in season, it’s black mulberries or strawberries.
Always aim to enjoy seasonal fruits
Making granita out of your fresh fruits is another way to enjoy seasonal fruits. It’s important to eat fruits (and vegetables!) in season. This means they reach your table fresh, with no need for processing and various preservatives for them to travel overseas intact.
Eating in season means you enjoy these benefits:
Because they’re in season, they’ve been ripened naturally, and they taste amazing! Fresh fruits in season are juicier, sweeter and more fragrant, really a feast for the senses.
The fresher they are and the longer they’d stayed on the vine, bush, or tree, the more nutritious they are. They get it naturally from the mother plant and the sun. If you’ve ever gardened, you know how much macro and micronutrients the soil needs when planted. It all goes to the fruits and veggies!
Clean and Cheaper
You don’t have to worry about chemicals, pesticides, waxes and other preservatives. The produce simply come as they are, naturally gorgeous and smelling as sweet as they taste. You don’t have to hunt– and pay the hefty price– for organic.
Why people love jasmine green tea– and you should, too!
Jasmine tea is essentially a flavored or scented tea, because the jasmine is added to enhance the flavor and scent of real leaf tea. In its most common and beloved form, jasmine is infused to green tea.
Jasmine tea has origins from Persia, but emerged as one of China’s best teas, adored by European royalty and aristocracy for its perfumed scent.
Today, enjoying jasmine green tea is no longer exclusive to crowned heads and aristocrats, thank heavens. The delicate flavor and scent is unmatched, and there’s a ton of health benefits!
Choose nature’s candy
Another benefit of this granita? It satisfies your sweet tooth with nature’s candy: honey and the strawberries. With the pandemic of diabetes, all of us should get our sweet fix from nature’s treats instead of man-made, foil-packed carb-loads of sugar!
- 1 cup water
- 2 tablespoons honey
- 1 sachet Pique Jasmine Green Tea Crystals
- Zest of one lime
- 4 cups strawberries hulled and halved
- 2 tablespoons honey
Add hot water to sachet of Jasmine Green Tea Crystals.
Add lime zest; let cool completely. Set aside.
Preheat oven to 375 degrees Fahrenheit. Line a bake sheet with parchment paper.
Whisk together strawberries and honey. Spread the strawberries in a single layer on prepared bake sheet. Roast until strawberries are softened and juices are bubbling, about 30 minutes. Set aside to cool.
Once cooled puree roasted strawberries with tea mixture.
Pour mixture into a 9" x 13" pan . Cover with plastic wrap and place in the freezer.
Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours.
Scoop into chilled serving glasses.