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Blood Orange & Iced Tea Granita Recipe

Today’s recipe is a guest post by Erin of Big Fat Baker.  We’re excited to have her posting a recipe with us. You can see my recipe for Strawberry Shortcake with Basil Whipped cream on her site.  You can also find Big Fat Baker on TwitterFacebook and Pinterest.

Hello, Culicurious readers! My name is Erin and I am the girl behind BigFatBaker. I first met Addie when I found out she was my Food Blogger Cookie Swap sender! She sent me these delectable lemon buttermilk cookies… I’m sure you know which ones I’m talkin’ about. And after I checked out her blog I found about 10 recipes to add to my “to-make” list.

Herbal Blood Orange Granita

One day while the bf and I were munching away on the cookies, he suggested I take this opportunity to make a new blogging friend! Long story short, here we are today, and I have made this wonderful herbal blood orange granita recipe for you to try! It is easy, versatile, and healthy. Stick to those resolutions and enjoy your dessert. Best of all? No ice cream maker needed. That’s right, all you need is a fork and shallow freezer proof pan.

Herbal Blood Orange Granita

What is granita, you ask? It’s an icy treat that has the consistency of italian ice, or a fluffy sorbet. For my granita I used a fruity herbal tea, a bit of blood orange juice and sugar. You could try any variety of juice or tea in different amounts. Feel like a more tea based granita? Use more tea! Want something a bit fruitier? Use more juice! Don’t like tea at all? Sub out the tea for a some juice and water. Now there’s no excuse not to make some tonight!

Herbal Blood Orange Granita


Tools Needed

Herbal Blood Orange Granita Recipe by


Ingredients Needed:
  • 7 teaspoons herbal tea leaves (I used Pineapple Kona Pop)
  • 5 cups water
  • 3/4 cups sugar
  • 1/2 cup blood orange juice
Tools Needed:
  • Cheesecloth (not necessary if your tea is already in bags)
  • Kitchen String
  • Scissors
  • Bigger sized sauce pot
  • Shallow cake pan (8x8 or 9x9 will work, but 9x13 is best)
  • Fork


  1. If you are using loose leaf tea, make a large tea bag with the cheesecloth and string. Tie the string tightly so no tea escapes.
  2. In your saucepan, boil the water. Once it reaches a full boil turn it off, add the tea bag and sugar. Brew for 16-22 minutes, stirring occasionally. You want the sugar to be dissolved before you move on. If it is not completely dissolved heat the water over medium-high heat until dissolved.
  3. Measure out 3 cups into the pan. Pour in the juice and mix well. Place in the freezer for 1 hour. Stir to break up all the ice crystals. Repeat this process until the mixture is a pan of fluffy ice.
  4. Serve immediately sprinkled with a bit of juice, tea, or a dollop of yogurt.
  5. Alternate Method: If you do have an ice cream maker you would like to use, follow steps 1 and 2 exactly. On step 3 pour everything into the ice cream maker and mix for 30 minutes, or until slushy. Remove the bowl and place in the freezer for an hour. Remove and mix again for 20 minutes. Repeat this process (cutting down to 30 minutes in the freezer when almost frozen) until the granita is slushy. Serve immediately.

Leftovers? Store in a tightly covered container in the freezer. Scrape out into a bowl when ready to eat again.

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