Our Hibiscus Granita is a light dessert, one you could enjoy any day of the week. The hibiscus flowers make it extra special and elevate the simple ice to dinner-party status. The trick to the granita’s texture is to stir, or mash, it several times during freezing. This prevents it from freezing in a solid block.
- 4 tbsp (¼ cup) dried hibiscus (jamica) flowers
- 2 cups (500 ml) hot water
- 30 ml (2 tbsp) honey
- 2 cups (500 ml) (4 medium grapefruits) fresh grapefruit juice
- Bring the water to a boil, and pour over the dried hibiscus flowers.
- Let steep for 15-20 min, strain the flowers and discard.
- Mix the honey into the hibiscus tea.
- Add the grapefruit juice to the hibiscus tea, taste and add more honey if desired.
- Transfer the mixture to a metal 8”x8” baking pan and place in the freezer.
- After 2 hours it should start to freeze. Use a fork to break up the ice crystals by scratching the ice surface and place back in the freezer.
- Repeat every 2 hours or so until there is no more liquid, and it has all turned into ice particles.
- Once again, use the fork to break the ice into smaller ice crystals by scratching the ice surface and transfer to an airtight container.
- Place back in the freezer until ready to serve.
- Before serving, use the fork to refresh the granita again.
- Serve ½ cup (125 ml) servings in small bowls or cups, place remaining hibiscus granita in the freezer.
Will keep for approx 1 month in the freezer.
- Dried hibiscus flowers can be found in latin american grocery stores or health food stores or possibly substitute hibiscus herbal tea which is often found in health food stores.
- If substituting using tea bags, try adding 4 tea bags instead of the dried flowers.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.