This is a totally refreshing take on one of summer’s classics. Delicious ripe peaches are blended together with black tea and sugar, along with a little lemon juice to lift the peachy taste of the fruit. Lemon juice enhances the taste of fruits similar to what salt does for savories. You won’t taste the lemon, but you will really taste the peach.
- Steep the tea bag with the hot water for 3 minutes. Discard the tea bag.
- Puree the hot tea with the diced peaches until smooth. Stir in the lemon juice and sugar until the sugar is dissolved. Add the cold water. Taste for sweetness. Pour into a 9- by 9-inch baking pan. Cover and put into the freezer.
- After 1 hour, using a fork, scrape the frozen top layer. Scrape and break any chunks into pieces. Continue to scrape every 15 to 20 minutes until the granita has a fluffy, snowy consistency – about 2 hours. Eat immediately or keep for 3 days in the freezer, scraping every so often.
- 1 black tea bag (English Breakfast or Darjeeling)
- ¾ cup hot water
- 1 small ripe peach, peeled and diced
- 1 tablespoon lemon juice
- ¼ cup cold water
- 1 to 2 tablespoons sugar, to taste
Ann's Tips and Tricks
If you are on a neutropenic or anti-microbial diet, you can lightly poach the diced peach in a tablespoon of water before adding it, along with its juices, to the tea.
If you use loose-leaf tea like I do, just make a pot of your favorite and measure out ¾ cup through a strainer.