First posted: Dec 8, 2015

Rooibos and Ginger Granita



Cooks in:        Serves:4

  • 1 litre freshly-brewed rooibos tea
  • 3-4 Tbsp honey (or more to taste, or alternative sweetener)
  • Zest and juice of 1 lime
  • Zest of 1 clementine or orange
  • Juice of 4 clementines or oranges
  • 1 thumb-sized piece of fresh root ginger, roughly chopped
  • Small handful fresh mint leaves

What to do

1. Add all of the ingredients to a large glass jug or pot and allow to steep for at least 10 minutes, preferably longer.

2. Strain the liquid through a sieve into a shallow container that has a lid. Freeze for at least 2-3 hours, remove from the freezer and break up any ice crystals that have formed using a fork. Return to the freezer and repeat every 1.5-2 hours one or two more times, depending on the preferred size of your ice crystals (larger or finer).

3. Serve the crushed ice in small glasses, garnish with a little extra fresh mint and eat immediately.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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