Recipe courtesy of Sarah Graham

Rooibos and Ginger Granita

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  • Level: Easy
  • Total: 7 hr 30 min (includes freezing time)
  • Active: 20 min
  • Yield: 4 servings
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  1. Add the rooibos, honey, clementine zest and juice, lime zest and juice, ginger and mint to a large glass jug or pot. Allow to steep for at least 10 minutes, preferably longer.
  2. Strain the liquid through a sieve into a shallow container with a lid. Cover and freeze for 2 to 3 hours. Remove from the freezer and break up any ice crystals that have formed, using a fork. Return to the freezer and repeat one or two more times at 1 1/2- to 2 hour-intervals, depending on the preferred size of your ice crystals (larger or finer).
  3. Serve the granita in small glasses, garnished mint leaves. Eat immediately.

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