Mint tea & peach granita
Prep time
Cook time
Total time
Inspired by a trip to Libya, this mint tea granita serves four iced tea drinks, or a good 6 portions of granita. Use any loose leaf green tea, even those with added lemon or other ingredients like ginger. Mint tea is made usually with gunpowder varieties but as those are an acquired flavour, you can opt for any green tea you like.
Recipe type: Ices & Chilled Desserts
Cuisine: Mediterranean
Serves: 4
  • 1 litre of waterprint button transparent
  • 1 tbsp of green tea, loose leaf
  • 50g granulated sugar (or a bit more; adjust to your taste)
  • 4 generous sprigs of fresh mint, plus one sprig to serve
  • 4 large peaches, ripe but firm, halved, skinned, stones removed
  • zest of a lemon, plus juice and lemon wedges to serve
  1. Place the water and tea in a large saucepan and bring to the boil. Turn heat down and simmer for five minutes
  2. Add the sugar and a tbsp lemon juice and simmer for a further minute. Remove from heat, and leave to infuse while cooling.
  3. While the tea is simmering, place prepared peaches in a food processor along with the lemon zest and whiz until pureed.
  4. When tea is lukewarm, strain and discard the tea and mint leaves.
  5. Add the peach puree’ to the tea, stir and test for sweetness. Add a bit more sugar if desired, ensuring it dissolves.
  6. Pour the peach tea into a shallow, freezer-proof dish (around 4cm deep) and transfer carefully to the freezer. Alternatively, just chill in the fridge and serve as iced tea with ice cubes and garnished as below.
  7. Freeze for around 4 hours before using. Scrape off small chunks of fluffy ice and serve in stem glasses garnished with mint sprigs and lemon wedges.
  8. Tip: I find a lemon zester excellent for scratching the ice into granita.
Recipe by The Red Bistro at