Moroccan Mint Tea + Hibiscus Flower Granita

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   ["Using tea infusers (or cheesecloth), steep the dried Moroccan Mint tealeaves in a glass bowl filled with hot water. Allow the tealeaves to steep for at least 5 minutes. Remove the tea infusers and strain the brewed tea through a mesh strainer or cheesecloth to remove any stray tealeaves. Transfer the brewed tea back into the cleaned glass bowl.", "In a steady stream, whisk in the Hibiscus flower syrup and stir until fully blended. Repeat the process with the raw honey, whisking until completely dissolved.", "Transfer the liquid to a metal bowl or container and freeze for about an hour. Remove from the freezer and ""churn"" your granita. Using the backside of a spoon, re-pack the granita back into the metal container and freeze overnight. Serve chilled."]

* Per serving · 4 servings · Values may vary.

No additional tips available.