This 3-component Granita is my final summer refreshment

In Morocco, mint tea is not only a daily ritual, but a deeply rooted symbol of hospitality that is shared between generations. At first I not only met him as a drink, but also as an experience: hot water from above to small glasses, steam that carries the scent of mint and tea through the room. This is a drink that denotes both the celebration and everyday comfort. Whether after a long meal or after a casual afternoon, Moroccan mint tea is always welcome.

This granita is my warm weather twist on this ritual. Instead of serving the tea warm, I immerse me a mixture of green tea, mint and sugar and freeze it in the shiny flakes. The result is a dessert that is true for the taste of Moroccan mint tea, but with a modern refrigerator centrifugation that is perfect for summer. This seizes the essence of the drink in a frozen form – literally and illustrated.

What is Moroccan mint tea?

Traditionally, the Moroccan mint tea is cooked in a Berrad, a metal teapot designed directly on the flame. The Berrad has a curved outflow for dramatic casting, steam trap, and often with an inner filter to hold tea leaves and mint springs. The process is just as accurate as the poetic: start with the addition of green tea to the pistol powder and then briefly cover with boiling water to release the so -called tea “essence” – a concentrated infusion that is set aside and maintained. The leaves are then rinsed and updated with more hot water. The maintained essence is then returned, fresh mint and sugar is added, and the tea is fragrant and soaked. When ready, it is poured on the top of the liquid to breathe and the foamy top and decorated with more mints. This first sip – Floral, smoky, sweet – always feels generous.

What I like in this Granita is how to grab the spirit of Moroccan mint tea without repeating it. No berrad, no theatrical casting. Instead, it is stripped of its basic elements and depicts it in a cool, shared form, which is perfect for outdoor foods or as a cleaner of the palate between the courses. It also holds nicely in the freezer – served with only one fork before serving. This is a simplified approach, but the ingredients continue to matter – and no more than the tea itself.

The 3 key ingredients for a great mint tea granita

Green tea is ideal for this recipe. The leaves are tightly rolled into a pellet that is slowly unfolding and allows a slightly smoky, earthy bitterness that captures the taste of the granite. This intensity is essential – it prevents the sweets from falling too far into the syrup area. Fresh mint leaves bring brightness and lift, while sugar balances bitterness and helps the granite soft, spoon texture.

Since this is not a drink, but a frozen dessert, flavor concentration is key. Cold temperatures can dampen the taste buds, making it difficult to detect sweets, salty and other flavors when frozen. Using a tea that is sufficient with the spine to resist this process ensures that the end result will continue to clearly read the Moroccan mint tea – not just blurred herbal ice.

Weapon powder also brings a fine smoke that reflects the traditional preparation method in which the tea is boiled directly above the flame. In this way, flavoring gestures return to the original ritual, even if the method is different.

The simple technique for freezing granita

The technique of making Granita is rewarding but clear. After soaking and consolidating the tea, I pour it into a wide, shallow pan and place it in the freezer. Every 30 minutes I scrape the mixture with a fork and dissolve the ice as it develops. At first it resists. Then he softens. Slowly fine ice crystals, light and fluffy layers like snow. This is a process that requires a little attention, but there is no special equipment and I find it meditative. If you have ever made a granita, you know that the satisfaction that a liquid slowly turns into something else, over time, at temperature and gentle touch.

Mint tea granita suggestions to serve

Orange -flowered water – sometimes added to the traditional Moroccan mint tea – can give Granita a gentle flower ticket. The mint on top leads to a fragrant side dish. This granita is nicely coupled with fruits, short or even a spoonful of yogurts to the contrast.

This recipe is about making something cherished and familiar and sees it in a new light. By freezing my Moroccan mint tea to Granita, I found a way to preserve the taste and the feeling – net, invitation and sharing.

Cooking method
(Keep on the screen awake)

• 3 cup (720 ml) water

• 2 tablespoon loose leaf green tea (See notes)

• 6 tablespoon crystal sugar

• 1 bunch fresh mint (about 10 friction), the leaves are roughly chopped (approx. 1 wrapped cup), plus additional leaves for the garnish if necessary

• 2 teaspoon orange Flower flower or more to taste (optional)

1. Boil water in a medium frying pan on medium to high heat. Add gun powder green tea, chopped mint and sugar, reduce heat to low and let it cook for 1 minute. Turn off the heat and leave the steers for 15 minutes.

2. Filter the tea through a fine mesh filter that is set on a heat -resistant container or a large spoutd liquid measuring cup or jug, tossing tea leaves and mint.

3. Let the tea cool to room temperature, approx. 1 hour. (To accelerate this, place the container in a larger bowl, which is filled with ice water for about 25 minutes.)

4. After cooling, add orange flower water if you use it. Set the taste if necessary.

5. Pour tea into a shallow, freezer safe from 8 to 8-inch baking dish. Freeze until solid, approx. 1 hour. Use a fork to scrape the mixture, dissolving the ice crystals. Return to the freezer and repeat the freezing and scraping process for approx. For 2-3 hours (5-7 freezing interval) or until the granite freezes into frosty crystals.

6. Spoon for serving glasses or bowls and decorate with fresh mint if necessary. Serve immediately,

Special equipment

Medium frying pan, fine mesh filter, 8 to 8-inch baking dish

Note

You can easily get Gunpowder Green Tea online through retailers such as Amazon and Tea Spot, or find it in tea stores and well-equipped grocery stores.

Make-Head and Storage

Granita can be frozen and stored for up to 4 months.