Prep 10 mins
Cook 5 mins
Icy and refreshing! Serve as a dessert or a cooling snack. Caribbean, Southwestern, Mexican, Southern
- 2 quarts water
- 2 tablespoons sliced gingerroot
- 1⁄4-1⁄3 cup lemon juice
- 1⁄4 cup honey
- 4 family-size tea bags (I use decaffinated)
- 1 1⁄2 cups sugar
- fresh mint sprig
- Bring first 4 ingredients to a boil in a large saucepan.
- Reduce heat, and simmer, stirring occasionally, 5 minutes.
- Remove from heat.
- Add tea bags; cover and steep 5 minutes.
- Remove tea bags, squeezing gently; add sugar, stirring until dissolved.
- Pour tea through a wire-mesh strainer into a 13x9 inch baking dish.
- Freeze 8 hours.
- Remove mixture from freezer 20 minutes before serving.
- Process mixture, one-fourth at a time, in a food processor or blender until smooth.
- Serve immediately, and garnish, if desired.
LOVED it! So very refreshing with the ginger and lemon together! I made it exactly as stated, didn't find it too sweet, it was perfect for us. This is the ideal summer drink! Thank you, Sharon, for sharing this wonderful recipe, this definitely is a keeper!
In liquid form the taste was just right but once it was frozen, the taste of the ginger and lemon became too mild and it was not as good as I expected. I made the granita again with some modification. I cut the water down to 1 quart, doubled the amount of ginger which I grated, used twice the amount of lemon juice with zest of 1 lemon, about a cup of honey (I cut out the sugar entirely) and steeped in 4 bags of tea for about half an hour. I also poured in a few tbsp of vodka to prevent the ice from freezing too hard. I used a sieve to remove all the solids before freezing. The granita turned out refreshing - you can taste the ginger and lemon. And the liquor made the ice granules softer.
This was delicious, although too sweet for us. I was in the process of preparing fresh ginger for freezing so decided to make this while I was at it for a treat that night. We really enjoyed it, but next time I will decrease the sugar to 1/2 cup or leave it out altogether. I think the 1/4 cup honey, called for in the recipe, would have been plenty for us. Thank you for sharing a refreshing recipe Sharon! We'll be having this quite often this summer I think!