Strawberry Honeybush Granita

This granita, a frozen slush is a welcome alternative to ice cream. It is a yummy and refreshing dessert. It’s a bit of a labor of love to create the fluffy shaved ice, but the treat is worth it!

Strawberry Honeybush Granita

Servings: 8 (1 Quart)
Preparation Time: 15 minutes plus 4 hours cooling and freezing

6 Honeybush tea bags
1 cup boiling water
½ cup ice
1 sprig of fresh mint
1 pound organic strawberries, hulled and quartered
½ cup light agave syrup
1/2 lime, squeezed
1 ½ cup sliced organic strawberries
Bee pollen and mint leaves for garnish

Directions

1. Heat water to boiling, turn off heat and add Honeybush teabags to steep for 20 minutes. Remove tea bags, squeezing them out into the water, add ice and cover and place in refrigerator to cool about an hour.
2. Blend quartered strawberries until pureed with a couple of mint leaves. Transfer to a bowl and add the Honeybush tea, light agave syrup, and squeeze of lime juice and mix until combined. Adjust to taste as needed with agave syrup or lime juice as preferred.
3. Pour pureed strawberry mixture into a 13x9x2” metal pan and freeze until top layer hardens, about 2 hours. Using a fork scrap the top layer to make small pieces of strawberry ice. Freeze for another 30 minutes, repeat the scraping and freezing until all is made fluffy shaved ice, about 4 hours.

When ready to serve, spoon into old fashion glasses, and top with sliced strawberries and bee pollen (optional), and a sprig of mint.

(Personally, I think it is sweet enough without the agave syrup, If omitted, it will be 40 calories less.)

Nutritional Facts per serving (100 g)
135 calories, .61 Fat, 21.21 Carbohydrates, 1.65 Fiber, 1.58 Protein

A great sign appeared in the sky, a woman clothed with the sun, with the moon under her feet, and on her head a crown of twelve stars. Revelation 12:1

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