Ahh, sweet tea. It might just be the only thing you know about the South. Well, maybe you’ve heard we make great fried chicken, biscuits and gravy, and maybe you’re even smart enough to know what CFS stands for. But sweet tea is the real thing we’re famous for. It’s the house wine of the South. We go through gallons of it year ’round.
I grew up with lemon slices in sweet tea, but since Mr. Dessert For Two grew up in Georgia, peach sweet tea is more familiar to him. Since we try to make this Texas/Georgia hybrid relationship work in California, I’m giving you the option for a lemon cream topping or a peach cream topping. Such a delicious compromise.
Southern Sweet Tea Granita
These sweet tea granitas are the perfect Southern treat.
- 2 cups water
- ⅓ cup sugar + ½ teaspoon
- 2 black tea bags
- ¼ cup heavy cream
- Pinch of lemon zest -or- 1 teaspoon peach syrup*
- In a small saucepan or microwave, heat 1 cup of the water to a brisk simmer. Turn off the heat, add the tea bags, then cover and steep for 10 minutes. Meanwhile, whisk ⅓ cup of the sugar vigorously into the remaining 1 cup of cool water. (Preventing the sugar from coming in contact with super hot water keeps your tea from having a bitter taste). Once 10 minutes has elapsed, remove the tea bags (squeeze them gently), then pour the mixture over the sugar-water mixture, stirring to combine. Pour the entire thing into a shallow pan (I used an 8x8” square baking dish), and place it in the freezer. Freeze for 1 hour, then scrape the entire mixture with a fork to break up the ice crystals. Return to the freezer for another hour or two, or until it freezes almost solid.
- Meanwhile, beat together the heavy cream, the remaining ½ teaspoon sugar and lemon zest. If you're making the peach cream, omit the ½ teaspon of sugar and beat in the peach syrup. Once soft peaks form, store it in the fridge until ready to serve.
- To serve the granita, scrape it again with a fork into serving dishes and top it with the whipped cream.
*The peach syrup I'm referring to is the flavored syrup used for making coffee and tea drinks at cafes. I love the Monin brand. If you can't find it, use peach nectar or extract.
Amount Per Serving: Calories: 341Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 43mgCarbohydrates: 63gFiber: 0gSugar: 51gProtein: 1g
Lauren at Keep It Sweet says
I love this as a summer treat!
Mari's Cakes says
Looks great Christina :)
Miss @ Miss in the Kitchen says
Gallons and gallons we go through around this outfit! I love the idea of making granita, never tried it with tea! I tend to refer to it as tea, not sweet tea, I don't think of tea not being sweet! Very foreign to everyone here in Wyoming. I also love your toppings.
What an awesome idea! I'm obsessed with granitas lately AND sweet tea, so hello, best summer dessert EVER :)
Christine (Cook the Story) says
Wow, does this ever sound refreshing. I might just try making it with some sweet tea in the fridge leftover from this weekend.
Sweet Tea, ah yes, in South Texas it is the tea of choice. Every restaurant has the option. If we go somewhere without Sweet Tea, my hubby freaks. This looks so good and with the drought we are going through right now in, it looks like heaven in a glass.
Maris (In Good Taste) says
What a special summertime treat!
Lauri (Redheadrecipes.com) says
Mmmmm... This would be SO refreshing with a little sweet tea vodka or even a splash of PEACH flavored sweet tea vodka--> http://redheadrecipes.com/?p=13252
Have you ever tried it??
a little texas a littel georgia..yummy!!
Casey @ Pocket Full of Sunshine says
This looks so delicious! Thanks for the recipe!
Mari's Cakes says
Perfect tea sweet tea recipe! I could imagine my husband and me sitting in the front porch enjoying this southern sweetness :)