Friday, July 27, 2012

Cranberry Lime Green Tea Granita

Oh my this is good, I mean really good!! Think the best shaved ice ever but with more flavor. This dessert came about when I was doing some true pantry busting. It was frickin hot out and I wanted something really refreshing for me and my boys! I scoured the fridge, freezer and pantry and came up with a bag of frozen cranberries that had been jammed in my freezer since Thanksgiving [I can almost confidently say that it was even from this past Thanksgiving], a half-used container of lime juice [good organic stuff not creepy juice from a faux plastic lime ], sugar and some green tea. I remembered when my good friend Anna made me hibiscus tea granita [strong hibiscus tea with and slowly frozen]. It got me thinking that granita is an awesome pantry buster- take whatever tea or juice you want, add in some fruit, if you want and however and whatever type of sweetener you want and you got yourself a good time.

Cranberry Lime Green Tea Granita
8 green tea bags [I used Celestial Seasons Blackberry Pomegranate Green Tea]
4 c boiling water
1 c. sugar
1 c. frozen, fresh cranberries
7 T lime juice
6 ice cubes

Steep the tea bags in boiling water for 2 minutes. Remove tea bags.

Stir in sugar until sugar has dissolved.

Add frozen cranberries to liquid. Allow to defrost in liquid. *You can absolutely use fresh cranberries. I had leftover ones that I had frozen. I thought that by adding them to the liquid, I would help expedite the cooling down process.

Once cranberries have defrosted, add them and a few tablespoons of the liquid to a blender or food processor. Pulse until pureed, about 15 seconds.

Stir cranberry puree, lime juice and ice cubes into the liquid. You can sub about a 1/2 c. of water for the ice cubes, but I was trying to come up with more tricks for expediting the cooling down process.

Once the ice cubes have dissolved, pour your mixture into a shallow baking dish and place in your freezer.

Now all you have to do is wait, and “stir” occasionally with a fork to break up the ice into what looks like shaved ice.

My mixture didn’t begin developing ice until an hour and a half into the freezing process.

I stirred and broke up at that point and continued to do so about every 45 minutes after that. Below is a picture of the granita about 45 minutes before I called it done.

It took about 4 hours of freezing and occasional stirring to yield my granita.

Once frozen, you can move the mixture to a tupperware and keep in your will continue to freeze so I recommend eating pretty quickly after the 4 hours! The perfect summer dessert!

Too bad that my family hated it and could barely force it down!

1 comment:

  1. Girl, you should try out for Next Food Network Star! Your POV could be "pantry bustin" and you'd be dang good at it! Move closer to me and force me to choke down your concoctions. ;)