Plum granita + Remedium n.3 – Digestive herbal tea
An ode to joy and freshness: this recipe is an embrace between acidity and sweetness that will add a touch of magic to your summer days
Plums and lemon go hand in hand, everyone knows that, but who knew they’re also great with mint, sage and rosemary?
It was Julia who revealed it to us, and if you’ve been following her other recipes like the oatmeal or the popcorn ones, you may have already guessed that we like to give an unexpected twist to classic preparations.
This recipe will get you immersed 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, pop down to the market for 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 used Remedium n.3 – Digestive
- 200 ml filtered water
- 3-4 small red plums (susine)
Method
- Prepare a hot infusion with your used Digestive teabag using 200 mL of water (95 C).
- Leave the covered infusion on the counter (with the teabag still in it) for around 2 hours.
- After 2 hours remove the teabag, making sure to press out any remaining liquid into the infusion. Don’t dispose of your tea bag yet!
- Open up your teabag and remove the licorice root, which will be the largest chunks of plant material you see. Finely chop the remaining herbs.
- Quarter the plums and remove the pits. Then, using a blender or immersion blender, blend the plums with your infusion and finely chopped herbs until smooth. Some tiny visible specks of herbs are ok, but avoid large pieces.
- Pour the mixture into a container for freezing. The more it can spread out, the faster the freezing process will go. Easy options are medium to large size glass or plastic tupperware; even a baking pan or shallow bowl covered in plastic wrap works.
- Now for the freezing process; first freeze your mixture for 45 minutes (using a timer for this is part is recommended).
- After 45 minutes, take it out of the freezer. Using a fork, scrape the ice crystals around the sides of the container and incorporate into the mixture. Cover and put back into the freezer, then set the timer for 30 minutes.
- After 30 minutes, take it out of the freezer and repeat the scraping action with the fork.
- Repeat this exact freezing and scraping process in 30 minute intervals for a total of 4 hours. The goal of scraping is to create a homogenous texture of icy flakes as the granita forms.
- Once the granita is finished, it is best enjoyed within a few days but can keep in the freezer for about a week (if it becomes more solid, simply thaw and scrape a bit to get it back to a flaky texture). Garnish with plum slices and sage leaf, and a drizzle of honey if desired.
