Recipe courtesy of Raffael Pacitti

Apple Mint Granita

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  • Level: Easy
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2 cups simple syrup (made by simmering 1 pint water with 1 pound sugar)

2 tablespoons Lapsang Souchong Tea leaves

4 sprigs mint, picked

1/8 teaspoon cloves

4 cinnamon sticks

4 slices fresh ginger (1-inch long)

15 to 20 black peppercorns, crushed

1 lemon, juiced

5 cups apple cider


  1. Infuse simple syrup with tea, mint leaves, cloves, cinnamon, ginger, peppercorns, lemon juice, until aroma peaks, approximately 5 to 10 minutes, add cider. Freeze overnight in a plastic wrap lined loaf pan. To serve, scrape or process in food processor and serve in hollowed shell of appropriate fruit or into elegant martini glasses.