Sherry Cardamom Granita

Name: Sherry Cardamom Granita
Total time: PT0D0H0M
Yield: serves 4
Ingredients: ⅔ cups sugar; 1 tbsp. loose black tea; 6 cardamom pods, lightly crushed; Zest and juice of 1 lemon; ½ cups Amontillado sherry

Serves
serves 4

LAURA SANT

Delicately sweet and lightly spiced, this slushy treat makes a refreshing palate cleanser.

Ingredients

⅔ cups sugar
1 tbsp. loose black tea
6 cardamom pods, lightly crushed
Zest and juice of 1 lemon
½ cups Amontillado sherry

Instructions

Step 1

Bring sugar, tea, and ⅔ cup water to a boil in a 1-qt. saucepan over high heat. Cook, stirring, until sugar is dissolved, about 1 minute. Add cardamom and lemon zest; let cool completely. Strain syrup into a 9" x 13" baking dish; stir in lemon juice, sherry, and 1 cup water. Cover with plastic wrap and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.

Bring sugar, tea, and ⅔ cup water to a boil in a 1-qt. saucepan over high heat. Cook, stirring, until sugar is dissolved, about 1 minute. Add cardamom and lemon zest; let cool completely. Strain syrup into a 9" x 13" baking dish; stir in lemon juice, sherry, and 1 cup water. Cover with plastic wrap and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.