This is a refreshing take on one of summer’s classics. Delicious ripe peaches are blended with black tea and sugar, plus a little lemon juice to enhance the peachy taste. It’s a time-tested chef trick: lemon juice boosts fruit flavors, similar the way salt boosts savory flavors. You’ll hardly taste the lemon, but you will really taste the peach.

4 servings

6 ingredients

15 minute prep

  • 1 black tea bag (English breakfast or Darjeeling, see Chef Tips)
  • ¾ cup hot water
  • 1 small ripe peach, pitted, peeled and diced
  • 1 tablespoon lemon juice
  • ¼ cup cold water
  • 1 to 2 tablespoons sugar, to taste

  1. Steep the tea bag with hot water for 3 minutes. Discard the tea bag.
  2. With a food processor or blender, puree the hot tea with the diced peaches until smooth. Stir in the lemon juice and sugar until the sugar is dissolved, then mix in the cold water. Taste for sweetness. Pour into a 9- by 9-inch baking pan. Cover and put into the freezer.
  3. After 1 hour, using a fork, scrape the frozen top layer and break any chunks into pieces. Return to the freezer. Continue to scrape every 15 to 20 minutes until the granita has a fluffy, snowy consistency, about 2 hours. Eat immediately or keep for 3 days in the freezer, scraping every so often.

Chef Tips

If you typically drink loose-leaf tea, just make a pot of your favorite black tea and measure out ¾ cup through a strainer.

Nutrition Facts (per serving)

Calories: 32; Fat: 0g; Saturated Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Carbohydrates: 8g; Sugar: 8g; Fiber: 1g; Protein: 0g; Sodium: 3mg

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This recipe was originally published on Cook for Your Life. It is used by permission.

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