Strawberry-Hibiscus Granita

By Dixie8686

Recipes & Menus | recipes

Strawberry-Hibiscus Granita
Want the fluffiest ice? Scrape the frozen mixture with a fork every 30 minutes to create smaller crystals.

Makes 1 quart

Recipe by Chad Robertson of Tartine Bakery in San Francisco, CA

Photograph by Chris Gentile

July 2012

Ingredients

• 2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags
• 1 sprig basil plus leaves for garnish
• 1 pound strawberries, hulled, quartered, plus 1 1/2 cups diced strawberries for garnish
• 1/2 cup plus 2 Tbsp. (or more) lightagave syrup (nectar)
• 1 tablespoon (or more) fresh lime juice

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Bring 1½ cups water to a boil in a small sauce pan. Stir in hibiscus and basil sprig. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and chill hibiscus tea until cold, at least 1 hour.

Meanwhile, blend quartered strawberries in a blender until finely puréed. Transfer to a large bowl; add tea, agave syrup, and 1 Tbsp. lime juice. Season to taste, adding more agave and lime juice, if desired.

Pour strawberry mixture into a 13x9x2" metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.

Divide among bowls. Garnish with basil leaves and diced strawberries.

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