Peach Ice Tea Granita Recipes

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.

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.

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.

Steps:

• In a small bowl, stir water and sugar until sugar is dissolved. Place peach, lemon juice and sugar mixture in a blender. Cover and process 1 minute or until blended. Transfer to a freezer container; cover and freeze 3 hours or until almost firm., Transfer to blender. Cover and process 30-40 seconds or until slushy. Return to freezer container; cover and freeze overnight., Remove from freezer just before serving. Using a fork, scrape into two dessert dishes.

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.