- 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 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.