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Green Tea Granita with Whipped Cream

Margaret TeaChef Level 1

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.

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What people say

  • 
    Michael Jacobson TeaChef Level 1

    I made the granita with some green tea I had lying around, and while it certainly wasn't as green as the picture, it still tastes amazing. Creamy and filled with green tea taste in every bite. A bit icey, but such is the way of the granita!

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