In August, I posted the recipe for my favorite iced tea, a citrusy hibiscus tea with mint. It might seem strange that in the midst of winter I’m posting another hibiscus tea recipe, this time for a frozen dish. But even in winter, I enjoy an occasional frozen treat. It can be the perfect antidote to a rich, heavy meal — either as a frozen dessert or as a little palate cleanser between courses to refresh the tastebuds. Here I’ve combined the deep red, somewhat berry-like and floral hibiscus tea with some bright clementine and a little lime juice. It’s just a smidgen sweet, it’s refreshing, and it’s oh-so-pretty!
Hibiscus Tea and Clementine Granita
(Inspired by this Food and Wine recipe for Hibiscus & Grapefruit Sorbet)
- 2 cups boiling water
- 2 hibiscus teabags (I use Steven Smith’s Big Hibiscus, but close alternatives would be Red Zinger, Tazo Passion or other hibiscus tea blends)
- Juice of 5 clementines and 1 1/2 limes (1 cup)
- 1/4 cup sugar
- Optional: mint leaves for garnish
Directions: Bring water to a boil and steep the 2 teabags for 10 minutes. Meanwhile, juice the clementines and limes. Remove the teabags and add the sugar, and stir well to dissolve, for about 2 minutes. Add the juice and mix well. Transfer to a pre-chilled ice cream machine bowl and churn according to machine directions (I let mine churn for 25 minutes). Cover and transfer to the freezer; let it solidify for at least 3 hours. When ready to serve, scrape the surface of the ice with a sharp spoon or ice cream scoop to create little pink shavings of ice crystals and spoon out into bowls. Garnish with fresh mint leaves if desired. Keeps for 4 days in the freezer if well-sealed.
Tip 1: Serving in pre-chilled bowls helps keep the ice shavings from melting.
Tip 2: Scraping the ice requires considerable muscle; you might want to enlist some brawny help in the kitchen at serving time if you are serving many at once!
February 4, 2014 at 7:04 pm
Yum! Who cares if it’s winter? Cold desserts taste good no matter the weather outside… 🙂
February 4, 2014 at 7:09 pm
Thanks, Sar! I agree 🙂
February 4, 2014 at 7:36 pm
Oh it’s wonderful, your photo is beyond beautiful also. I still have cold stuff in winter, especially something this delicious.
February 4, 2014 at 8:00 pm
Suzanne, you should have seen me running around to get a shot of this before it melted – one of the most challenging photos yet! Thanks for the compliment, I’m so glad you like it!
February 5, 2014 at 6:17 am
We’re sweltering in Melbourne! This is perfect, just to help cool down!
February 5, 2014 at 3:19 pm
Ah, summer — even sweltering heat sounds kind of nice right now! I bet this would help beat the heat – enjoy!
February 5, 2014 at 4:28 pm
This looks so bright and refreshing. Hibiscus tea is my second favorite herbal tea (camomile is first) and I love the idea of sweetening it and making granita. Your photograph is beautiful…
February 5, 2014 at 9:16 pm
Thanks! Oh, there is something special about hibiscus tea, isn’t there? I feel so refreshed & energized after drinking it. I didn’t expect the granita to come out pink like this (was expecting deep orange-red), but I was happy with the pretty-pink presentation!
February 5, 2014 at 5:46 pm
Yum! I think the citrus balances the cold. What a refreshing way to push the winter on!
February 5, 2014 at 9:18 pm
I’m happy you agree. I’m really drawn to citrus right now, and it’s quite brilliant that it’s in season. It definitely helps get through the drabness of winter!
February 5, 2014 at 6:10 pm
Oh I love it! The flavours are perfect for winter…I still eat gelato in winter so granita is great!
February 5, 2014 at 9:19 pm
Oh, what I’d give for good gelato! Glad you like the flavors.
February 5, 2014 at 7:23 pm
Never tried hibiscus tea. With the way you have presented, I am off to get me some.
February 5, 2014 at 9:24 pm
I hope you like it, Fae! I’ve found a few hibiscus tea blends that I like. One that I didn’t like, though, was a blend with rosehips — but maybe that’s just me. You might find when you make your tea that it’s quite tart and strong — if so, try blending with citrus juice or adding more water to it (and sweetener of choice/to taste). Ginger is also nice with it. Enjoy!
February 5, 2014 at 10:01 pm
Thank you for the detailed hints. Ooo citrus & ginger!