The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Hibiscus Tea and Clementine Granita

15 Comments

HibiscusGranitaIn 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!

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Author: Laura Haugen

Writer, Traveler, Foodie

15 thoughts on “Hibiscus Tea and Clementine Granita

  1. Yum! Who cares if it’s winter? Cold desserts taste good no matter the weather outside… 🙂

  2. Oh it’s wonderful, your photo is beyond beautiful also. I still have cold stuff in winter, especially something this delicious.

  3. We’re sweltering in Melbourne! This is perfect, just to help cool down!

  4. 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…

    • 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!

  5. Yum! I think the citrus balances the cold. What a refreshing way to push the winter on!

  6. Oh I love it! The flavours are perfect for winter…I still eat gelato in winter so granita is great!

  7. Never tried hibiscus tea. With the way you have presented, I am off to get me some.

    • 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!

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