Ingredients
Method
-
Hibiscus granita
- 200 g Woolworths caster sugar
- 1 L boiling water
- 4 Woolworths hibiscus petals infusions bags Peppermint granita
- 200 g Woolworths caster sugar
- 1 L boiling water
- 4 Woolworths peppermint leaves infusions bags Rooibos granita:
- 200 g Woolworths caster sugar
- 1 L boiling water
- 4 Woolworths Rooibos tagless tea bags
Method
Ingredients
For hibiscus granita:
1. Stir the sugar into the boiling water until dissolved. Add the hibiscus tea bags and steep for 10 minutes.
2. Remove the tea bags and allow the liquid to cool.
3. Pour into a shallow, freezer-safe container and freeze overnight.
4. Use a fork to scrape the mixture into icy crystals.
5. Serve immediately or store in the freezer until ready to enjoy.
Cook’s tip: Add a squeeze of fresh lime juice before serving for a bright citrusy twist.
For the peppermint granita:
1. Stir the sugar into the boiling water until dissolved. Add the tea bags and steep for 10 minutes.
2. Remove the tea bags and allow the liquid to cool.
3. Pour into a shallow, freezer-safe container and freeze overnight.
4. Use a fork to scrape the mixture into icy crystals.
5. Serve immediately or store in the freezer until ready to enjoy.
Cook’s tip: Serve with dark chocolate shavings for a refreshing mint-chocolate twist.
For the Rooibos granita:
1. Stir the sugar into the boiling water until dissolved. Add the rooibos tea bags and steep for 10 minutes.
2. Remove the tea bags and allow the liquid to cool.
3. Pour into a shallow, freezer-safe container and freeze overnight.
4. Use a fork to scrape the mixture into icy crystals.
5. Serve immediately or store in the freezer until ready to enjoy.
Cook’s tip: Add a splash of fresh orange juice for citrusy depth of flavour.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and Production: Abigail Donnelly
Food assistant: Bianca Jones
Woolworths offers a range of classic and artisanal teas to suit all tastes. It includes teas for brewing in hot water and refreshing cold infusions. Try tried-and-tested favourites including rooibos and chai, as well as experimental flavours like rose petal, vanilla and apple, cinnamon and cranberry.
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