Black Tea Lychee Granite Recipes

COFFEE GRANITE

Steps:

• In a small bowl, stir the sugar into the coffee. Cool and place in refrigerator to chill.
• Pour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours.
• To serve, scoop granite into serving bowls. Serve with crema on top, and lemon twists on the side.
• Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid.
• Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer.
• Granite is coarse, crystalline ice, made without egg whites or milk products. It is made without an ice cream maker.
• Since granite has a low sugar content, compared to ice cream, it freezes quickly.
• History of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow. They would flavor the snow with honey or fruit to make iced desserts.

MANGO ORANGE LIME GRANITE

Steps:

• In a food processor, add everything and puree smooth. Place in small pan and freeze over night. Use a fork to scrape granite and serve in tuile bowl. Garnish with fresh mango slices and orange zest.
• Suggested Wine: Saracco, Muscato d'Asti, 1997

LYCHEE BLACK TEA LEMONADE

Steps:

• Mix the black tea, lychee syrup, and lemonade in a large pitcher and chill in the refrigerator for at least 1 hour. Serve the lemonade over ice, and garnish each glass rim with a slice of lemon and/or lychee.

PINEAPPLE GRANITE

Steps:

• Transfer one can of crushed pineapple with its syrup to a metal pan and freeze; this will be for kids.
• Mix the other can with rum and freeze in a separate metal container.
• When frozen solid, cut into large chunks in a food processor or chop up with a chef's knife. Transfer frozen pineapple chunks to wine goblets and garnish with sliced fruit or top with granola for crunch.

REFRESHING LYCHEE & LIME SORBET

Steps:

• Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
• Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
• Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.