Peach Ice Tea Granita Food

ICED TEA GRANITA

Steps:

• Place tea bags in a large bowl and pour boiling water over tea bags; steep 10 minutes.
• Remove and discard tea bags.
• Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat.
• Remove from heat; let stand 5 minutes.
• Add sugar mixture and fresh lemon juice to tea; stir to combine.
• Let cool to room temperature and pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for 6 hours or until firm.
• Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.
• Spoon into a container; cover and freeze for up to 1 month.
• Garnish with lemon slices and mint sprigs, if desired.

PEACH ICE TEA GRANITA

Steps:

• Combine tea and sugar in a medium saucepan over low heat and cook and stir for 2 minutes or until sugar dissolves.
• Pour tea mixture into a 23cm (base measurement) square cake pan and cool and then freeze for 6 hours or until firm.
• Spoon peaches into serving bowls - use a fork and scrape granita into flakes and spoon over peaches and serve at once.

HOMEMADE PEACH ICED TEA

Steps:

• Bring 3 cups (750ml) water and the sugar to a boil in a pot. Add the peaches and vanilla bean (including the seeds). Simmer over medium heat for about 30 minutes.
• Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher.
• Bring 4 cups (1 liter) water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold.
• The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans.
• Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

THE BEST PEACH ICE TEA

Steps:

• Fill a large pot with 1/2 gallon (2 quarts) hot tap water. Set over high heat.
• While the water comes to a boil, split the peaches down the seam, remove the pit, and cut the halves into 1/4-inch slices.
• Add the peaches to the water, bring to a simmer, and cook for about five minutes.
• While the peaches cook, juice the lemon and remove the seeds.
• Turn off the heat. Tie the strings of the tea bags together and add them to the hot water, dunking them several times. Be sure to leave the tags hanging outside the pot so you can remove them easily.
• IMMEDIATELY set a timer for 5 minutes! Do not let the tea seep any longer or it will get bitter in a way that no amount of sugar can fix.
• While the tea is seeping, prepare 1/2 gallon (2 quarts) of ice water in a beverage dispenser or large pitcher that can hold at least a gallon. Use as much ice as possible.
• When the timer goes off, remove and discard the tea bags. Stir in the sugar and half the lemon juice until the sugar dissolves completely.
• Pour the concentrated tea through a fine-mesh strainer into the ice water. Press on the peach slices to get as much liquid as possible into the tea.
• Taste and add more lemon juice or sugar. (Make sure the sugar dissolves,it will take a lot of stirring.).
• Refrigerate and serve cold.

PEACH ICED TEA

Steps:

• Tip the sugar into a pan with 250ml water. Bring to the boil slowly, ensuring the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.
• Sieve the syrup through a fine sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for one week.
• Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the teabags. Leave to cool, then transfer to the fridge until chilled.
• Stir the peach syrup into the iced tea with some ice, or pour a little of the syrup into tall glasses and add the tea. Top up with more water, sparkling water or ice. Add peach slices to serve.