- Prep time 30 minutes
- Total time 6 hours & 30 minutes
- Portion size 12 servings
Ingredients
Method
Place tea bags and sugar in large heatproof bowl. Pour in boiling water and steep for 10 minutes. Transfer to refrigerator and continue to steep until cold, about 30 minutes.
Meanwhile, in small blender, purée cucumber, mint and lime zest and juice until smooth. Strain mixture through fine sieve (discard solids).
Remove tea bags from cooled tea. Stir in cucumber purée and apple juice. Pour mixture into 9- x 13-inch glass baking dish or metal pan. Freeze for at least 6 hours or up to overnight.
Using fork, scrape frozen mixture to break it up into crystals. Store in freezer until ready to serve. (Make-ahead: Can be stored in airtight con-tainer and frozen for up to 1 week.) Divide granita among cups or bowls. Top with fresh apple slices.
Nutritional facts PER EACH OF 12 SERVINGS
- Iron 0.1 mg
- Fibre 1 g
- Sodium 2 mg
- Sugars 8 g
- Protein 0 g
- Calories 40
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 10 g
