Granita is an Italian frozen dessert made with ice, sugar and different flavoring. It is somewhat similar to sorbet and because it is frozen without an ice-cream maker, the result is granular rather than smooth, which makes it incredibly refreshing. Here is a slightly different take on the Italian frozen dessert with a tea-infused flavor. This is a one-of-a-kind tea infused mango-peach oolong granita recipe shared by the tea brand Tea Culture of the World (TCW). Here are the ingredients and the recipe to make mango-peach oolong granita for eight people. (ALSO READ Tea Dessert Recipe: How to Make Jasmine Tea Phirni with Diced Mangoes).


2 cups (400 grams) granulated sugar
2 ½ cups (600 millilitres) water, divided
1 ½ teaspoon fresh lemon juice
½ cup (10 grams) loose leaf  Formosa Oolong tea leaves
5 ¼ pounds (2.4 kilograms) ripe peaches
2 ripe mangoes
1 ½ teaspoons grated fresh ginger
Dash of fine sea salt
Mint leaves for garnish


In a medium saucepan, combine the sugar with 1 cup of water and add ½ teaspoon of the lemon juice.

Bring this to a simmer over medium-high heat. Reduce the heat to medium and simmer for 3 to 5 minutes, until the sugar has completely dissolved and the liquid is clear and slightly thickened.

Remove the simple syrup from the heat and let cool.

Place the tea leaves in a large bowl. Bring the remaining 1 ½ cup water to boil and pour it over the tea leaves. Let steep, covered, for 3 ½ minutes. Strain the tea and let it cool after discarding the tea leaves.

Reserve 1 peach to use for garnishing and peel, pit, and slice the remaining peaches and the mangoes.

Puree them in a food processor or blender until smooth.

Add the puree to the bowl of cooled tea with the cooled simple syrup, remaining 1 teaspoon lemon juice, ginger, and salt. Stir until smooth.

Pour the mixture into a shallow glass. Place in the freezer. Stir briefly every 30 minutes or so with a fork or whisk, pulling the frozen bits away from the edges into the centre.

Repeat until frozen into granular mass, about 2 ½ to 3 hours.

Serve by scraping the granita out of the pan with a large spoon or scoop.

Serve in martini glasses or small bowls. Peel, pit and slice the remaining peach and garnish with the peach slices and mint leaves.

Photograph: Tea Culture of the World

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