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Ingredients
- 2 whole (Single-serving Size) Black Tea Bags (Irish Breakfast Preferred)
- 2 cups Boiling Water
- 1/4 cups Dark Brown Sugar (packed)
- 1/4 cups Granulated Sugar
- Heavy Cream, To Serve
Method
- Steep tea bags in boiling water for approximately 3 minutes and no more than 5 minutes. Remove tea bags and stir in sugars, mixing until sugars are fully dissolved. Freeze mixture by pouring into a 9x9 pan and placing flat in the freezer. Every 45 minutes, stir ice crystals thoroughly with a fork, scraping the freezing liquid into a uniform slush. Repeat until frozen to desired consistency.
- Drizzle heavy cream over top just before serving.
- (Recipe slightly adapted from David Lebovitz's The Perfect Scoop Espresso Granita.)
