Strawberry-Hibiscus Granita
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Hibiscus Flower (dried)1 tbsp
Lime Juice (or more fresh)Directions:
1
Bring 1 1/2 cups water to a boil in a small saucepan
2
Stir in hibiscus and basil sprig
3
Remove from heat, cover, and steep for 20 minutes
4
Strain through a fine-mesh sieve into a small bowl
5
Cover and chill hibiscus tea until cold, at least 1 hour
6
Meanwhile, blend quartered strawberries in a blender until finely puréed
7
Transfer to a large bowl; add tea, agave syrup, and 1 tablespoon lime juice
8
Season to taste, adding more agave and lime juice, if desired
9
Pour strawberry mixture into a 13x9x2" metal pan and freeze until top layer begins to harden, about 2 hours
10
Using a fork, scrape mixture to break frozen portions into tiny pieces
11
Freeze for 30 minutes; scrape again
12
Repeat until granita resembles fluffy shaved ice, about 4 hours
13
Divide among bowls
14
Garnish with basil leaves and diced strawberries
15
Bring 1 1/2 cups water to a boil in a small saucepan
16
Stir in hibiscus and basil sprig
17
Remove from heat, cover, and steep for 20 minutes
18
Strain through a fine-mesh sieve into a small bowl
19
Cover and chill hibiscus tea until cold, at least 1 hour
20
Meanwhile, blend quartered strawberries in a blender until finely puréed
21
Transfer to a large bowl; add tea, agave syrup, and 1 tablespoon lime juice
22
Season to taste, adding more agave and lime juice, if desired
23
Pour strawberry mixture into a 13x9x2" metal pan and freeze until top layer begins to harden, about 2 hours
24
Using a fork, scrape mixture to break frozen portions into tiny pieces
25
Freeze for 30 minutes; scrape again
26
Repeat until granita resembles fluffy shaved ice, about 4 hours
27
Divide among bowls
28
Garnish with basil leaves and diced strawberries