No matter where you are on the East Coast right now, one thing is for sure: it’s HOT.
But no worries, your friendly neighborhood Tea Sommelier has got the coolest way to chill out: granitas. A granita is a semi-frozen dessert made from sugar, water and various flavorings – kinda like an upscale Slurpee.
Today’s version of this Sicilian classic is not only perfectly refreshing, but also a bit intoxicating (and, of course, infused with tea!).
Tropical Peony Granitas
2 cups lukewarm tropical peony
1/2 cup sugar
2 tablespoons coconut rum
2 tablespoons pineapple juice
Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry crystals.
Scoop into goblets and top with barely sweetened whipped cream, if desired.