A refreshing after dinner drink. Granita is an Italian version of sorbet ice cream. After dinner, Italians prefer fruit or a granita rather than a complex dessert.
Granita alla Menta
Serve 6
1 3/4 cups (225 g) organic sugar
1 large bunch of mint, washed (about 2 packed cups/260 g)
juice of 2 organic lemons
2 mint herbs tea bags
1. Put the sugar in a medium saucepan with 2 cups (5 dl) of water.
2. Bring to a simmer until the sugar is dissolved.
3. Stir in the mint and lemon juice.
4. Remove from the heat.
5. Add the tea bags for 15 minutes.
6. Strain and cool.
7. Pour into a wide, shallow metal pan, so the granita comes about an inch (2,5 cm) up the side.
8. Put in the refrigerator.
9. Once the ice crystals begin to form around the sides of the pan, about an hour, scrape the granita with a fork to put the crystals back into the slush.
10. Keep freezing and scrapping every 1/2 hour to an hour, until it completely frozen in light, fluffy crystals, about 6 hours.
10. Top with a mint leaf.
Yes, Sì, you can and should do this the day beforehand.
