Green Tea Granita with Whipped Cream
A classic icy recipe. Easy to make and delicious to cool you down on a hot summer day. The heavy cream makes it smooth.4 h 2
- 2 c. boiling water
- 1/2 c. very strong brewed green pekoe tea
- 2 c. heavy cream
- 3 tbsp. sugar (or sweeten to taste)
- 2 c. whipping cream
- 1 tsp. vanilla
- 2 tsp. sugar
Whip together boiling water and brewed tea in large mixing bowl. Stir in cream and sugar.
Cool to room temperature. Place in a 9"x9" glass baking dish and put in freezer. As soon as ice begins to form around the edges (about 3 hours), stir the mixture with a fork.
Continue to stir and break up ice every hour until mixture is slushy. Use a fork to flake the granita into serving dishes.
With an electric mixer, whip 2 c. whipping cream until it starts to thicken. Add 1 tsp. vanilla and 2 tsp. sugar. Continue whipping until soft peaks form.
Serve granita with a dollop of fresh whipped cream.