I'm not looking forward to hot steamy New York summer, but this cool recipe made me happy. Summer is here!
1 cup of T2's Turkish Apple Tea
10 mint leaves
1 litre of boiling water
1 tbsp caster sugar
¼ cup Pimm's
- To make granita, place apple tea and mint leaves in a heatproof bowl. Pour boiling water over and leave to cool. Once cool, remove mint leaves and freeze liquid for at least six hours or overnight.
- Twenty minutes before serving, mix raspberries with sugar and Pimm's and leave to one side to macerate.
- Scrape the surface of frozen tea with a sturdy fork, spooning granita into serving glasses – due to the sugar content in the apple tea, it will be only slightly harder than sorbet and easy to serve. Spoon macerated raspberries with their juices over granita and serve at once.