Earl Grey Granita with a Tangerine Twist
The hint of fresh juice in this refreshing granita, or ice, highlights the citrusy notes of Earl Grey tea, which is flavored with the essential oil of bergamot orange peel. If you grow bergamot orange in the garden, use its juice and zest here in place of the tangerine.
- 4 cups water
- 6 Tbs. loose Earl Grey tea leaves
- 3/4 cup sugar
- 1/4 cup fresh tangerine or orange juice
- 6 tangerine zest strips
In a small saucepan over high heat, bring the water to a boil. Remove from the heat and add the tea leaves. Cover and let steep until the tea is strong and dark but not bitter, 3 to 5 minutes. Strain the tea into a large glass or stainless-steel bowl, discarding the leaves, and whisk in the sugar until dissolved. Refrigerate until cold.
Whisk the tangerine juice into the tea and place the bowl in the freezer. Stir the mixture about every hour, using a fork to break up ice crystals as they form, until the mixture is granular and slushy, 4 to 6 hours. Cover and freeze for up to 1 day, or serve immediately, spooning the granita into tall glasses. Garnish with the zest strips. Serves 6.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).