Peach Sweet Tea Granita | Cook for Your Life
Peach Sweet Tea Granita - Cook For Your Life-anti-cancer recipes

Peach Sweet Tea Granita

4.5
Rated 4.5 out of 5
4.5 out of 5 stars (based on 6 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

This is a totally refreshing take on one of summer’s classics. Delicious ripe peaches are blended together with black tea and sugar, along with a little lemon juice to lift the peachy taste of...


Ingredients

  • 1 black tea bag (English Breakfast or Darjeeling)
  • ¾ cup hot water
  • 1 small ripe peach, peeled and diced
  • 1 tablespoon lemon juice
  • ¼ cup cold water
  • 1 to 2 tablespoons sugar, to taste
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Nutrition Facts

Calories

32 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

8 g

Sugar

8 g

Fiber

1 g

Protein

0 g

Sodium

3 mg

Directions

  1. Steep the tea bag with the hot water for 3 minutes. Discard the tea bag.
  2. Puree the hot tea with the diced peaches until smooth. Stir in the lemon juice and sugar until the sugar is dissolved. Add 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. Scrape and break any chunks into pieces. 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 are on a neutropenic or anti-microbial diet, you can lightly poach the diced peach in a tablespoon of water before adding it, along with its juices, to the tea.

If you use loose-leaf tea like I do, just make a pot of your favorite and measure out ¾ cup through a strainer.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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


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