YIELD: ABOUT 3 CUPS
Such a soothing treat for a hot summer day, this light-tasting granita is a great choice when ice cream seems too heavy. The chamomile adds a floral note that’s perfectly offset with the almond milk.
Directions
In a medium bowl, steep the tea and the hot water for 5 minutes, until the water is fragrant and golden.
Remove tea bags and let cool to room temperature.
Mix with syrup, almond extract, and almond milk.
Place in the metal baking dish, about 8 × 8 inches, on a flat surface in the freezer.
Chill mixture until frozen solid and then scrape into granules using a fork.
Serve in chilled dishes.
Keeps for up to 3 months frozen if stored in an airtight container.
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Ingredients
2 chamomile tea bags (or 2 teaspoons chamomile tea in tea strainer)
1 cup very hot, but not boiling, water
½ cup Simple Syrup
1 teaspoon almond extract
½ cup almond milk
