We’ve had a pretty good spring/summer so far weather-wise here in London so I really shouldn’t complain. I have to say though, it’s now turning into the exact antithesis of my favourite weather of crisp, cool, but sunny days. It’s warm, but the sun is hiding behind a layer of cloud making the atmosphere really thick. Bottles of refreshing iced oolong and barley tea are getting me through the sticky weather though – happy days!
I’ve got some lovely borage in the garden at the moment which is blooming beautifully with its little, blue, star-shaped flowers. The bees absolutely love them – a factor of great importance when choosing what to grow in our teeny London garden! They’re edible too and have a honey-like taste which actually really compliments the cucumber flavour of their leaves. I had an idea…
I really like to put a slice of cucumber in drinks at this time of year for that extra-refreshing effect, and it’s really good in my oolong iced tea. I decided to try taking the iced idea even further and tried working this cooling combo into a granita. What better to decorate it with than some of my gorgeous borage flowers! With a little bit of prep, patience, and attention over the freezing period, you can have a really tasty granita that is the perfect snack on a hot day. It works really well as a between-course palate cleanser or pre-dessert as well.
- 300ml cold water
- 4 tsp Oolong tea
- 1 cucumber
- 125g caster sugar
- Borage flowers for decoration
- Steep the oolong in cold water overnight.
- Make syrup – strain oolong and heat with sugar gently until sugar dissolves. Boil for 2-3 minutes and then remove from heat and allow to cool.
- Blitz the cucumber until as thin as possible. Combine the cooled syrup and cucumber and place in the freezer. Leave for 1 hour.
- After an hour, take out of the freezer. The edges should be starting to freeze. Comb those into the centre and mash with a fork. Place back in the freezer. Repeat every 30 minutes until everything is frozen. Freeze until ready to serve.
- Rake the granita with a fork and serve in small bowls. Garnish with a fresh or candied borage flower.
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