I am excited that its finally the weekend because this week has felt like forever.
This warm weather has inspired me to make a refreshingly cold sweat tea. I made this recipe, that I found on Garden & Gun, a few times last summer and am excited to whip it out again this summer.
Sweet Tea Granita
(Makes about six cups)
²⁄³ cup sugar
3 cups water
2 black tea bags, preferably English breakfast or other good-quality tea
Bring sugar and water to a boil. Add tea bags and steep for five minutes. Cool to room temperature.
Pour liquid into an 8-by-8-inch baking dish (any shallow, freezer-proof dish will do); cover with plastic wrap and freeze.
After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer. Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times. Scoop into glasses and serve.
Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days. Fluff with a fork before serving.
For an Arnold Palmer variation
Reduce water to 2½ cups. Zest two lemons; then halve and juice. After steeping the tea bags, add lemon juice and zest and begin the freezing process as directed.