6 tablespoons sugar
1 tablespoon fresh lemon juice
2 1/2 tablespoons Apricot Peach fruit tea
from Portsmouth Tea Company.
1 3/4 cup hot water
Make tea with hot water and steep for 4 to 5 minutes.
Strain the tea (discard tea leaves) and add the sugar and lemon juice and stir until dissolved. Take the tea and put into a shallow pan (cake pan, loaf pan, pie pan, etc.) and place in a freezer. Stir with a fork every 30 minutes until frozen. It can be scraped with a fork for the “shaved” effect. Cover and keep in freezer until ready to scoop and enjoy!
1 cup chopped fresh berries ( blueberries,
blackberries, raspberries and strawberries)
1/2 split vanilla bean (split and scrape the pods
inside) or 1 teaspoon of vanilla extract
1 teaspoon sugar
1 tablespoon Amaretto
Cut fruit and add the sugar, vanilla and Amaretto.
Let sit for 1 hour and then serve with Granita.
This article appears in the October 2009 issue of New Hampshire Magazine