Black Lychee Tea Granita
By Ming Tsai
Here's a great dessert that comes to us from Sicily by way of Asia. It's a homeade sorbet-like dessert without the usual frozen dessert hassle.
2 3/4 cups water
1/4 cup black lychee tea
3/4 packed dark brown sugar
2 tablespoons lemon juice
Kosher salt, to taste (optional)
In a large saucepan, bring 2 cups water to a boil. Turn off heat and pour in tea. Let steep for 1 hour and strain well (using cheesecloth or a fine mesh strainer).
Meanwhile, in a small saucepan, combine brown sugar and 3/4 cup water, stir to dissolve and bring to a boil. Combine the strained tea with 1 cup brown sugar mixture, add lemon juice, a pinch of salt (if using), and stir to combine.
Pour into a freezer-safe baking dish and freeze overnight, stirring 2 or 3 times to achieve a lighter consistency.
To serve, scrape frozen tea mixture with the back of a fork, spoon into dishes, and enjoy. ________________________________________________________________
Chef Ming Tsai is a local restaurateur and host of Simply Ming.
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