Granita is a semi-frozen, slightly granular Sicilian dessert that is similar to sorbet and Italian ice. Daydreaming about this fabulous summery treat is my way of denying the existence of the terrible Syracuse April weather.
I stumbled upon a great green tea and ginger granita recipe, which serves four, on The New York Times site.
2 tablespoons minced crystallized ginger 3 green-tea bags, or 2 tablespoons loose green tea 1/4 cup honey, or more to taste Juice of 1 lemon
1. Put the ginger in a saucepan with 3 cups of water and bring almost to a boil, add the tea, cover and turn off the heat. Let sit for 10 minutes, then strain and discard the solids. Stir in the honey and lemon juice and taste. You want a fairly sweet mixture, so add more honey if necessary.
2. Pour the mixture into a shallow glass or ceramic pan and freeze. Stir to break up the ice every 30 minutes or so, until the mixture is slushy and crunchy with crystals, about 3 hours total. If the mixture becomes too hard, pulse it once or twice in the food processor to break it up, or put it in the fridge and stir occasionally until it reaches the desired texture. Spoon into small bowls and serve.