GINGER PEACH TEA GRANITA
As all things culinary go, everything has it’s 15 minutes of fame. It is now the time for tea. Tea is everywhere on chef’s menus, Simon Baker of the Mentalist drinks it with the tea bag still in the cup (very bad form!) and the girls of Sex in the City 2 have blessed it. So this seems the perfect time to introduce a marvelous Italian concoction called granita. It is really an ice which is a frozen mixture of water, sweetner of some kind such as sugar or honey, and liquid flavoring such as coffee, fruit juice, wine or TEA!! This is super refreshing and a great way to end a summer meal. So here is my offering of a tea granita.
2 small peaches peeled* and pureed in a blender or food processor
3 cups boiling water
4 Ginger Peach Tea Bags
3 – 1/8” thick slices of fresh ginger
1/3 cup honey or to taste
1 tablespoon lemon juice
Combine the boiling water, tea bags and ginger. Let steep until luke warm. Strain the tea into a bowl and add the pureed peaches, honey and lemon juice. Stir well and pour into a 9x9 inch square baking dish. I prefer glass but anything will do. Freeze until just set. Then take a fork and start scraping the ice to form small shavings. Scrape the entire dish. Return to the freezer and repeat the scraping. When ready to serve, scrape up some of the ice in a stemmed glass (or anything else you want) and serve.
*To slip the skins off peaches, place in boiling water for 30 seconds to several minutes depending upon the ripeness of the fruit. When the skin will slip off easily, plunge immediately into cold water to stop the cooking. Slip the skins off for the prettiest of
peaches (and the fastest way to peel a peach).
©Copyright Helen S. Fletcher, 2010. All rights reserved.