desserts

1. In a small saucepan, combine sugar, water, and 1/4 teaspoon lemon juice. Bring to a simmer. Allow to simmer for a few minutes until sugar is completely dissolved and liquid is clear and slightly thickened. Remove from heat and let cool.

2. Place 6 tea bags in a large measuring cup and pour boiling water over bags. Let steep for 3 1/2 minutes and remove bags. Let cool.

3. Drain canned peaches and mangos and reserve liquid. Place the fruit with 3/4-cup of the drained liquid in a blender, purie until smooth.

4. Add cooled tea, 1 1/4 cups of cooled sugar syrup, remaining lemon juice, ginger, orange juice, and optional salt, and blend.

5. Depending on the natural sweetness of the fruit, you may need to adjust the amounts of lemon juice, sugar syrup, and salt.

6. Pour mixture into a shallow glass or metal baking or roasting pan. Set in freezer. Stir briefly every 30 minutes or so with a fork or whisk, pulling away from edges into center. Repeat until frozen into a granular mass, about 2 1/2 to 3 hours.

7. Serve by scraping granita out of pan with a large spoon or scoop. Serve in stemmed glasses garnished with fresh mint sprigs. (Garnish not included in nutritional analysis).

Source: Hannaford fresh Magazine, March - April 2007