- 3 Orange Pekoe tea bags
- 3 tablespoons sugar
- 1 Lemon
- 2 tablespoons Icing Sugar
- 1 teaspoon vanilla
- 1/2 cup whipping cream
- Start by brewing a pot of very strong tea. Add sugar and stir to dissolve. Pour mixture into a shallow roasting pan and place in the freezer for 1 hour. Once partially frozen use a fork to break up the ice crystals and then return to the freezer for another half hour. Continue this process each half hour (2 or 3 times) until a fluffy slush is created.
- Whip up the heavy cream to stiff peaks and stir in the icing sugar, vanilla and 2 tablespoons of lemon zest. Serve by placing the granita in a glass and top with the lemon cream.
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