Granita, the Italian version of sorbet, granular in texture, is easy to make and quite refreshing after a good meal. Italians prefer fruit or a granita after a meal, rather than a complex dessert.
- 1¾ cups sugar
- 1 large bunch mint, washed (about 2 packed cups)
- Juice of 2 lemons
- 2 mint herbal tea bags (not black tea)
Put the sugar in a medium saucepan with 2 cups of water, and bring to a simmer. Simmer until the sugar is completely dissolved.
Stir in the mint and lemon juice. Remove from the heat, add the tea bags, and steep for 15 minutes. Strain and cool.
Pour into a wide, shallow metal pan so the granita comes about an inch up the sides. Put in the freezer. Once ice crystals begin to form around the sides of the pan, after about an hour, scrape the granita with a fork to incorporate the crystals back into the slush. Keep freezing and scraping every ½ hour to an hour, until the granita is completely frozen in light, fluffy crystals, about 6 hours.