Granita, a sweet Italian ice, is characterized by its grainy texture. Lemon Zinger tea, which gets its distinctive flavor from hibiscus flowers, gives this one an exquisite garnet hue and refreshing taste.
Place sugar and tea bags in a heatproof bowl. Pour in boiling water; stir until sugar has dissolved. Let steep until cooled to room temperature, about 1 hour.
Remove the tea bags, squeezing out liquid. Stir in lemon juice. Cover and refrigerate until chilled, about 1 hour or overnight.
Pour the tea mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth and creamy.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Make Ahead Tip: Store in an airtight container in the freezer for up to 2 days. Let soften in the refrigerator for 1/2 hour before serving.
Equipment: Ice cream maker or food processor
1 other carbohydrate