Matcha Granita: Crystals of Lemon-Ginger Tea

Want icy crystals you can scrape with a fork instead of creamy ice cream? Frozen matcha desserts include this lemon and ginger granita, which breaks into crystals. With about 2 tsp (4 g) matcha for two dishes, allow 4 hours 15 minutes, including four hours of freezing in a thin layer.

• Prep 15 minutes
• Freeze 4 hours
• Cook none
• Total 4 hours 15 minutes
• Yield 2 dessert dishes
• Equipment scale, fine sieve, two bowls, small whisk, 8-inch (20 cm) by 8-inch (20 cm) metal tray, fork, and two dessert dishes

This lemony dessert uses Essence, the matcha Kura-ge offers for cooking.

Ingredients for matcha granita

• About 2 tsp (4 g) matcha
• About 3.3 tbsp (50 ml) water at about 176°F (80°C)
• 1 1/4 cups (300 ml) cold water
• 1.1 oz (30 g) sugar
• 5 tsp (25 ml) lemon juice
• About 1/2 tsp (1 g) ground ginger

Make the matcha granita

1. Pour the 1.1 oz (30 g) sugar into about 3.3 tbsp (50 ml) water at about 176°F (80°C).
2. Stir until the sugar dissolves.
3. Sift about 2 tsp (4 g) matcha into a second bowl.
4. Pour the warm sweetened water over the matcha.
5. Whisk until the powder is dispersed.
6. Add the 1 1/4 cups (300 ml) cold water.
7. Pour in the 5 tsp (25 ml) lemon juice.
8. Add about 1/2 tsp (1 g) ground ginger and mix.
9. Pour the liquid into an 8-inch (20 cm) by 8-inch (20 cm) metal tray.
10. Put the tray in the freezer for 1 hour.
11. Scrape the surface and edges with a fork.
12. Return the tray to the freezer for 1 hour, then scrape again.
13. Repeat for two more cycles of 1 hour in the freezer followed by scraping.
14. Divide the crystals between two chilled dessert dishes and serve at once.

A shallow metal tray freezes a thin layer that the fork can lift easily. In a tall container, the center freezes more slowly. If your freezer is slower, wait until the edges are firm before scraping for the first time.

Which matcha for this lemon granita?

With lemon and ginger, we choose our Matcha Essence for cooking in this granita. The warm base disperses the powder before the cold water goes in. Water alone lets you distinguish the nuances of a matcha chosen for drinking more clearly.

Why scrape the ice with a fork?

The granita freezes into a sheet, then breaks into crystals. Scrape the sheet each hour to keep visible grains; extended blending would turn it into a frozen drink.

Our tip. Keep the fork in the kitchen. Its room-temperature tines break the first sheets of ice more easily.

Allergens. The listed ingredients contain no common allergens.