As cooler breezes tangle with the warm air, I am beginning to feel hints of fall drawing near on a summer evening. Although as the sunshine is slipping, I am treating my taste buds to a refreshing treat that celebrates everything that is sweet in summer, a spoonful of my tea granita.
Earlier this morning I soaked up the sun while walking over to my my favorite local market in Philadelphia, Headhouse Farmers' Market, to purchase the last ingredient for my tea granita, fresh mint. Although the aromas of summer's bounties lured me in for a much longer stay, as I left with the spearmint and another bag filled with sweet corn, eggplant and peaches.
When I returned home, I gathered the three local ingredients needed for my summer tea granita, the spearmint from Weaver's Way Farm , a bottle of lavender honey from Busy Bee farm (purchased at last week's farmers' market), along with jasmine pearl green tea from my favorite teashop in Philly, TBar.
For those of you not familiar with this summer treat, granita is a partially frozen dessert that is usually made with sugar, water and other flavorings. I've added a bit of a twist to this traditional treat by infusing tea and using local ingredients. Jasmine Tea Granita With Lavender Honey and Spearmint:
- 5 cups of water
- 4 teaspoons of lavender honey
- 7 teaspoons of jasmine pearls
- 2 handfuls of spearmint leaves
- 2 ice cube trays
Fill your tea kettle with cool water and heat it on the stove until the water begins to steam from the spout. Place 7 teaspoons of the Jasmine Pearls (hand rolled green tea that has been scented with fresh jasmine) into the tea infuser in your teapot. Pour 5 cups of the steaming water over the Jasmine Pearls (watch them delicately unfold as they release their fragrant aroma), and steep them in the teapot for 3 minutes.