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AGUA DE JAMAICA GRANITA

Name: Agua de Jamaica Granita
Cook time: 14400 s
Total time: 14400 s
Yield: 7
Ingredients: For the Granita; 1 cup dried sorrel leaves; 4 cups water; 1/2 to 3/4 cup granulated sugar, or to taste; 1 stick cinnamon, orange peel, or a few cloves, optional; For the Whipped Cream; 1/2 cup heavy cream; 1 tbsp sweetened condensed milk; For the Serving; Whipped Cream; sweetened condensed milk; 1 lime, zested

cook:

4 h

Summer in a cup: agua de jamaica

7 servings

original

metric

INGREDIENTS

For the Granita

1 cup dried sorrel leaves

4 cups water

½ to 3/4 cup granulated sugar, or to taste

1 stick cinnamon, orange peel, or a few cloves, optional

For the Whipped Cream

½ cup heavy cream

1 tbsp sweetened condensed milk

For the Serving

Whipped Cream

sweetened condensed milk

1 lime, zested

TOOLS

Babish saucepan

Babish measuring cups and spoons set

fine mesh sieve

Babish mixing bowl

Babish tiny whisks

rimmed metal baking sheet

freezer

fork

coupe or cup, chilled

microplane

DIRECTIONS

For the Granita

In a saucepan, bring the water to a boil.

4 cups water

Babish saucepan

Babish measuring cups and spoons set

Add dried sorrel leaves (and optional aromatics if you’re feeling fancy). Let simmer for 10 minutes, then strain out solids.

1 cup dried sorrel leaves

1 stick cinnamon, orange peel, or a few cloves, optional

Babish saucepan

fine mesh sieve

Babish mixing bowl

Stir in the sugar while it’s hot, adjusting to your sweetness preference.

½ to 3/4 cup granulated sugar, or to taste

Babish measuring cups and spoons set

Babish tiny whisks

Babish mixing bowl

Cool to room temp before freezing.

For the Granita

Babish mixing bowl

Place the metal rimmed baking sheet in the freezer.

rimmed metal baking sheet

freezer

Pour the tea into the baking sheet, and freeze for 2-3 hours, scraping every 30 minutes.

For the Granita

rimmed metal baking sheet

freezer

fork

After 30 minutes, scrape it up with a fork. You’ll see vibrant purple crystals start to form.

For the Granita

fork

freezer

Repeat scraping every 30 minutes or so, until it’s light, fluffy, and fully granita-fied

For the Granita

rimmed metal baking sheet

freezer

fork

For the Whipped Cream

Combine heavy cream and sweet condensed milk in a mixing bowl and whisk vigorously until soft peaks form.

½ cup heavy cream

1 tbsp sweetened condensed milk

Babish mixing bowl

Babish tiny whisks

Babish measuring cups and spoons set

For the Serving

Spoon the finished granita into a chilled cup or coupe and top with a dollop of whipped cream, a drizzle of condensed milk, and a sprinkle of lime zest.

Whipped Cream

sweetened condensed milk

lime, zested

For the Granita

coupe or cup, chilled

microplane

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