Iced tea is delicious, of course, but sometimes it's just not enough on a hot summer day. Enter this iced tea granita--it's like Italian ice and iced tea all rolled into one!

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
freeze:
6 hrs
total:
6 hrs 20 mins
Servings:
12
Yield:
about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tea bags in a 4-cup liquid measure. Add the boiling water and mint sprigs. Let steep 3 minutes; remove tea bags and strain out mint. Add sugar and lemon juice to tea, stirring until sugar is dissolved.

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  • Pour tea mixture into a 2-qt. square baking dish. Cover and freeze 4 hours or until nearly firm, stirring occasionally. Break mixture into large chunks. Transfer to a chilled extra-large bowl.* Beat with a mixer on low to medium just until smooth but not melted. Return to baking dish. Cover and freeze 2 hours more or until firm.

  • To serve, scrape surface of granita and spoon into dishes. Top with additional lemon and mint.

*Tip

Or transfer chunks to a food processor; cover and process just until smooth but not melted.

Nutrition Facts

39 calories; carbohydrates 10g; insoluble fiber 1g; sugars 9g; vitamin a 243IU; vitamin c 10mg; folate 12.1mcg; sodium 4mg; potassium 68mg; calcium 20.2mg; iron 0.7mg.
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