Prep 35 mins
Cook 144 hrs
This refreshing, simple dessert is a delicious twist on a summer standby, and it's great to have on hand for hot afternoons. For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing. You can use any tea you like. Most of the prep time is just standing time and the cooking time is freeze time.
- 3 family-sized tea bags (or 12 regular sized)
- 6 cups boiling water
- 1 cup sugar
- 1⁄2 cup water
- 2 tablespoons light corn syrup
- 6 tablespoons fresh lemon juice
- lemon slice (optional)
- mint sprig (optional)
- Place tea bags in a large bowl and pour boiling water over tea bags; steep 10 minutes.
- Remove and discard tea bags.
- Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat.
- Remove from heat; let stand 5 minutes.
- Add sugar mixture and fresh lemon juice to tea; stir to combine.
- Let cool to room temperature and pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for 6 hours or until firm.
- Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.
- Spoon into a container; cover and freeze for up to 1 month.
- Garnish with lemon slices and mint sprigs, if desired.
What a nice treat, Annacia! I cheated the time factor and poured the chilled mixture into the frozen insert of my Cuisinart Ice Cream machine and we had granita in about 25 minutes. It's very refreshing, like a tea sno-cone. Thanks for a great recipe. Made for 1-2-3 Hits.
Yum! We have a snowcone machine and I (Bird) eat them all day long (made with Splenda), so this recipe was a great find. Buddha made the recipe for me, as directed (using regular sugar). We froze it in ice cube trays and used the machine to shave it. This is a very light and refreshing treat that just says to you.... 'It's summertime' :)