Brew 2 heaping tablespoons Rishi Black Tea in 400ml how water for 6 minutes.
Decant into a shallow glass dish. Stir in sugar until fully dissolved.
Freeze, uncovered for 90 minutes.
Using a dinner fork, scrape any ice crystals that have formed on the side or bottom of the dish. Return to freezer and repeat scraping every 20 minutes for 3 to 4 hours until the mixture is thoroughly frozen and the granita looks like a fluffy pile of light brown crystals.
Into a serving glass, portion one scoop of high quality vanilla ice cream, then top with 2 to 3 scoops prepared granita.
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