Who says you can’t have your sweet tea and eat it too? This granita recipe freezes sweet tea to a frozen, slushy consistency for a refreshing Southern summertime treat.
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There is a stack of about five or six Garden & Gun magazines next to The Husband’s recliner. We can’t bear to part with any of them because each one contains some little snippet we want to hold on to – a recipe, an article about a destination we hope to travel to someday, a picture of our dream house. And so they sit patiently, month after month, mixed in among The Husband’s copies of American Hunter and Sportsman’s Guides.
The moment I laid eyes on this recipe, I knew I had to make it before summer ended. And then somehow I managed to let most of summer slip away. The fact that it is so simple I could probably make it with my eyes closed makes me want to kick myself for allowing us to miss out on eating this for the last three months.
But because I am a glass half full kind of girl, I’ll just view this as the perfect way to enjoy the last remaining days of sweet summertime. We Southerners love our sweet tea and this frozen version is sweet and refreshing. The Husband and I preferred the Arnold Palmer version with lemon juice. For an adults-only treat, The Husband and I poured a shot of bourbon over the top of each of our bowls.
If you have an ice cream maker, this can be ready in less than 30 minutes. I think that makes this pretty much perfect, because even though the official start of fall is only a few weeks away, it’s still too hot to sit around and wait on anything.
More Frozen Dessert Recipes:
Sweet Tea Granita
This granita recipe freezes sweet tea to a frozen, slushy consistency for a refreshing Southern summertime treat Who says you can't have your sweet tea and eat it too?
- 2/3 cup sugar
- 3 cups water
- 2 black tea bags
- Two lemons zested then juiced
- Good quality bourbon optional
- Bring water and sugar to a boil over medium high heat in a medium saucepan.
- Once water begins to boil and sugar is dissolved, remove pan from heat and add teabags.
- Allow teabags to steep for five minutes. Remove teabags and discard. Allow tea to cool to room temperature.
- Stir in lemon juice and zest. Pour mixture into a 8 x 8 x 2 inch glass casserole dish, cover with plastic wrap and place dish in the freezer.
- After an hour, remove dish from freezer and scrap the mixture with a fork until it is fluffy. Place dish back in the freezer. Repeat this process every 15-20 minutes for two or three more times.
- Alternately, pour cooled mixture into the bowl of an ice cream maker and process according to manufacturer's directions.
- Scoop mixture into individual serving bowls. If desired, pour one shot of bourbon over the top of each dish.