Saturday, 13 October 2007

Rosewater and black tea granita

There's somebody out there who thinks like me.


If the love for tea meets the love for rosewater then finding a recipe for Rosewater tea granita means that the actual dish may as well be in the fridge already.

The original recipe suggests to serve the granita with baklava. I believe it would make a good refreshing accompaniment to this nut and phyllo cake that's sticky from amounts of syrup, but on a weekday evening a refreshing dessert on its own is good enough already.

My recipe is approximated for the metric system, the instructions are made a bit easier. If you have a good bowl that you can use in the freezer as well, use it in the beginning already.

Rosewater and black tea granita

1 l pure water
1 1/2 dl sugar
1 tsp rosewater
5 teabags of black tea
1 1/2 dl light cream/ half and half
  1. Mix water, rosewater and sugar in a bowl/pitcher. Add teabags.
  2. Cover with foil and leave the bowl on a sunny windowsill for 3 hours.
  3. Discard teabags and add cream.
  4. Pour the mixture into a dish that you can use in the freezer. When the mixture has frozen by a couple of cm from the edge, break the ice cristals with a fork and mix the whole thing well. Do this after every 30-60 minutes until all of it has turned into nice cristals.
  5. Scrape granita from the bowl with a fork and serve immediately - that's the easy version. You can also break the ice cristals finer in a food processor and then serve or put the dessert back into the freezer for serving later.
The important thing in the making process is that you mix the granita thoroughly. Otherwise you'll have a watery upper layer. It is later great to discover from the bottom of the bowl that - oh - this stuff does have a taste, but discovering that is hardly the idea:) So - do mix it well. If you don't do so, you'll have to let the mixture melt and then start the freezing process again.

Tastes good! Imagine some outdoor event at winter where they serve people tea for free - it's always black tea and has a heap of sugar in it. The granita is sweet as well, but instead of being in the mittens the coldness is in your mouth and what's warm is not the tea, but rather the heart. Rosewater is not a taste in the foreground, so it's okay to add it even if you're not a fan - the taste of 'free tea' gets a nice 'expensive' nuance from it.
I once also tried mixing the granita with some flavoured yoghurt and got a good cool dessert.

For me the punch line right now is that an ice cream truck just drove past my house. Don't you just hate the tune?

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