Plum granita + Remedium No. 3 herbal tea – Digestive

That plums go hand in hand with lemon everyone knows, but who would have guessed that they also look great with mint, sage and rosemary?

It was Julia who revealed it to us, and if you’ve followed her other recipes such as the oatmeal recipe or the popcorn recipe, you may have already guessed that we like to give an unexpected twist to more classic preparations.

This is a recipe that will completely immerse you in a summer atmosphere. And among the things we love about this preparation is that it requires very few ingredients and no special tools. You can basically drink a cup of Digestive, drop by the market to pick up plums, and you already have everything you need! The hardest thing to do will be to resist the temptation of a taste while you patiently wait for the freezing.

Ingredients

• 1 packet of Remedium No. 3 – Digestive (already used)
• 200 ml of filtered water
• 3-4 red plums (plums)

Proceedings

1. Prepare a hot brew with 200 ml of 95 C water and the used packet of Digestive.
2. Let the sachet steep for about 2 hours, possibly covered.
3. After 2 hours remove the sachet by squeezing out the remaining liquid.
4. Open the sachet and remove the licorice, these are the largest pieces you see. Then finely chop all the other remaining herbs.
5. Cut the plums into quarters and remove the stones. Use a blender to make the fruit and herbs a smooth, velvety mixture. If small visible grains of medicinal plants remain, it is okay, but avoid large pieces.
6. Pour the mixture into a freezer container. The thinner you can make our mixture, the faster the freezing process will be. The easiest option is to use a medium-large glass or plastic tupperware, but a shallow baking pan or bowl covered with plastic wrap will do as well.
7. Now comes the freezing process: leave in the freezer for 45 minutes; you can use a timer to keep to the time more accurately.
8. After 45 minutes, remove the mixture from the freezer and, using a fork, scrape off any ice crystals that have formed on the sides of the container and incorporate them. Then cover and place back in the freezer, setting the timer for 30 minutes.
9. After 30 minutes, repeat the scraping operation with the fork.
10. Follow the same process at 30-minute intervals for a total of 4 hours. The goal of scraping is to create an even consistency of frozen flakes as the slush forms.
11. When 4 hours have passed, the granita is ready to serve! You can store it in the freezer for about a week, and if it becomes too stiff, you can simply thaw it and scrape it a bit to bring it back to a flaky consistency. For a wow effect you can garnish with plum slices, sage leaves or even a drizzle of honey.