Hibiscus Tea Granita
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A refreshing and easy-to-make granita using the iconic Mexican hibiscus tea, known as agua de jamaica, turned into a frozen dessert that's perfect for summer. It's sweet, tart, and quenches your thirst, topped with whipped cream, condensed milk, and lime zest for an extra burst of flavor.
03:00:00 total
Serves 4
easy
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Ingredients
- dried hibiscus leaves - watch the video to see (use as per the tea strength preference)
- sugar - watch the video to see (adjust to taste)
- whipped cream - watch the video to see
- condensed milk - watch the video to see (optional, for topping)
- lime zest - watch the video to see (for garnish)
Instructions
- Make the Hibiscus Tea: Prepare the hibiscus tea by steeping dried hibiscus leaves in hot water. Adjust the amount of leaves and steeping time according to your taste preference.
- Sweeten the Tea: Add sugar to the brewed hibiscus tea while it's still hot. Stir until the sugar is completely dissolved. Adjust the sweetness according to your preference.
- Prepare for Freezing: Pour the sweetened hibiscus tea onto a baking sheet. Carefully transport the baking sheet to the freezer, making sure not to spill the tea.
- First Freeze: Allow the tea to freeze until it starts to set, about 1-2 hours. Then, use a fork to scrape and mix it, creating a granulated texture.
- Second Freeze: Return the granita to the freezer for another hour to fully set. Mix it up one more time to ensure the texture is even.
- Serve: Plate the granita and top it with whipped cream. Optionally, add condensed milk for a milky essence and garnish with lime zest before serving.
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