Masala chai meets coconut milk and roses for a simple, vegan summertime sweet. Granita, an Italian semi-frozen desert, is an ideal way to serve tea and, unlike ice cream, requires no special kitchen tools.
Makes: 4 servings
Takes: 3.5 hours (20 minutes of active cooking)
You will need:
1 Tablespoon masala chai
1 teaspoon dried rose petals
1 cup full fat coconut milk
3 Tablespoons sugar
In a saucepan, bring 1 cup of water to a boil. Add 1 Tablespoon masala chai, a small pinch of salt and 1 teaspoon dried rose petals. Add 1 cup of full fat coconut milk. Bring to a boil again and then steep for 5 minutes over low heat.
Strain and add 3 Tablespoons sugar. Stir well and pour into a glass or steel cake pan.Place the pan in the freezer.
Every 30 minutes for 3 hours, scraps the chai from the sides of the pan.