This semi-frozen dessert perfectly hits the spot during the hot summer months. Add Bigelow Perfect Peach Herb Tea for that southern flavour.
Bring the water to a boil, remove from heat and add tea bags. Allow tea to steep for 5 minutes. Remove the tea bags, squeezing out excess tea. Add sugar, stirring until the sugar completely dissolves. Chill the tea until cold. Add lemon juice if desired. Freeze in an ice cream maker according to manufacturer's instructions. When finished, the granita will be soft and have the consistency of a sorbet. Transfer to a freezer-safe container and freeze to harden. To serve scrape the top of the granita with a heavy ice cream spade or scoop. Serve in chilled glasses or hollowed out lemon halves.
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