Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Color-Changing Pea Flower Granita
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- Level: Easy
- Total: 3 hr 35 min (includes steeping and freezing times)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 143
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Your eyes aren't playing tricks on you--this coconut granita colored with pea flower tea changes from blue to purple when you add a squeeze of acidic lemon juice to it.
- Level: Easy
- Total: 3 hr 35 min (includes steeping and freezing times)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 143
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Directions
Special equipment:
8-inch square glass baking dish- Put an 8-inch square glass baking dish in the freezer to chill.
- Combine the sugar with 2 cups water in a medium saucepot over medium-high heat. Bring to a simmer to dissolve the sugar, about 5 minutes. Remove the pot from heat, add the pea flower tea and steep until the simple syrup turns a deep indigo, about 15 minutes; strain. Cool to room temperature, about 5 minutes.
- Whisk the coconut milk into the syrup. Pour the mixture into the chilled baking dish and freeze for 1 hour. Rake the mixture with a fork and freeze for another hour. Rake and freeze for 1 hour more. Rake one final time before serving.
- Serve the granita with the lemon wedges on the side. Invite your guests to squeeze the lemon over the granita and watch the color change from a cool blue to a vibrant purple.
Cook’s Note
You can purchase pea flower tea from specialty tea stores and online retailers such as Amazon.
