Recipe courtesy of Sandra Lee
Green Tea and Ginger Granita
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- Level: Easy
- Total: 3 hr 20 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 82
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
- Level: Easy
- Total: 3 hr 20 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 82
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
Ingredients
Directions
- Bring a tea kettle, with 3 cups of water, to a boil over medium heat.
- In a heatproof bowl add the sugar, ginger and tea bags. Pour in 3 cups of boiling water. Stir to dissolve the sugar and let the tea bags steep until the liquid is cool. Strain and pour into an 8 by 8-inch metal cake pan and put it into the freezer. Check it after 45 minutes to 1 hour (depending on your freezer). Stir with a fork breaking up any ice crystals that have formed. Put the pan back into the freezer and continue checking and forking every 45 minutes to 1 hour until you have a container of ice shards.
- To make orange cups, slice the oranges in half and carefully remove the flesh with a spoon, making sure to keep the rinds intact. In a small bowl, muddle the orange flesh to get out the juice, then strain and reserve it for the "Rising Sun" cocktail recipe. Slice a bit of the bottom of each orange half so that it can stand upright. Put the orange rinds into the freezer.
- Once the granita is completely frozen, divide it evenly among the 4 orange halves and serve immediately.
