Ingredients (3-4 servings):
1 bag of Frozen Rosé Iced Tea
2 tablespoons of honey
Juice of 1 lemon
Raspberries to garnish
Pour 500 ccs of hot water at 90°C over the teabag of Frozen Rosé and leave to infuse for 7 minutes. Remove the tea bag, let it cool down to room temperature, pour it into a freezer-safe container and place it in the freezer until frozen.
When the first ice crystals start forming, use a fork to scrape up the ice crystals. Repeat until the granita is done. Enrich it with honey and lemon juice. Garnish with the raspberries and serve.
Pour 500 ccs of hot water at 90°C over the teabag of Frozen Rosé and leave to infuse for 7 minutes. Remove the tea bag, let it cool down to room temperature, pour it into a freezer-safe container and place it in the freezer until frozen.
When the first ice crystals start forming, use a fork to scrape up the ice crystals. Repeat until the granita is done. Enrich it with honey and lemon juice. Garnish with the raspberries and serve.
