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Peach Mango Tea Granita
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Peach Mango Tea Granita
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 3 to 5 min
Prep Time:
 3 hours
Cook Method:
 simmered
Cook Temp:
 medium
Directions:
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1. In a small saucepan, combine sugar, water, and ¼-teaspoon lemon juice. Bring to a simmer. Allow to simmer for a few minutes until sugar is completely dissolved and liquid is clear and slightly thickened. Remove from heat and let cool.
2. Place 6 tea bags in a large measuring cup and pour boiling water over bags. Let steep for 3 1/2 minutes and remove bags. Let cool.
3. Drain canned peaches and mangos and reserve liquid. Place the fruit with 3/4-cup of the drained liquid in a blender, purée until smooth.
4. Add cooled tea, 1 1/4 cups of cooled sugar syrup, remaining lemon juice, ginger, orange juice, and optional salt, and blend.
5. Depending on the natural sweetness of the fruit, you may need to adjust the amounts of lemon juice, sugar syrup, and salt.
6. Pour mixture into a shallow glass or metal baking or roasting pan. Set in freezer. Stir briefly every 30 minutes or so with a fork or whisk, pulling away from edges into center. Repeat until frozen into a granular mass, about 2½ to 3 hours.
7. Serve by scraping granita out of pan with a large spoon or scoop. Serve in stemmed glasses garnished with fresh mint sprigs. (Garnish not included in nutritional analysis).

Source: Courtesy of Hannaford Fresh Magazine, March/April 2007
1 1/2 cup Sugar
1 1/2 cup Water
3 1/4 Tbs Fresh lemon juice
6 ea Chinese Oolong tea bags
2 1/2 cup Boiling water
29 oz Canned peaches with heavy syrup
15 oz Canned mango with juice
1 1/2 tsp Grated fresh ginger
1 1/2 cup Fresh orange juice
1/8 tsp Salt


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