Granita is a light dessert, one you could enjoy any day of the week. The hibiscus flowers make it extra special and elevate the simple ice to dinner-party status. The trick to the granita's texture is to stir, or mash, it several times during freezing. This prevents it from freezing in a solid block.
Recipe information
Yield
Serves 4
Ingredients
6
3
1
4
Need to make a substitution?
Preparation
Method:
Step 1
Bring 2 cups water to a boil. Remove from the heat and steep the hibiscus flowers in the water for 5 to 7 minutes. Discard the hibiscus flowers. Add the sugar to the hot water and stir until melted. You may need to return it to the heat for a minute or two to dissolve the sugar. Remove from the heat and let cool to room temperature. Add the lime juice and chopped mint leaves.
Step 2
Pour the liquid into a shallow bowl and place in the freezer. Freeze for 3 to 4 hours while mashing the large chunks of ice every 30 minutes or so.
Assembly:
Step 3
Spoon the granita into chilled glasses and garnish with the whole mint leaves.
Nutrition Per Serving
