Desserts

Tea granita

For 4 people

Preparation time  : 30 minutes

Cooling time :  3 hours in the freezer

	Ingredients
	- 2 ½ tablespoons of loose Ceylon tea - ¾ litre of water - 175 g of caster sugar	- 1 lime - 1 egg white

Method
Put the water and sugar into a pan. Bring to the boil, then continue to cook on a low heat for 15 minutes, until the syrup is nice and thick. Remove from the heat. Add the tea. Leave to infuse for 5 minutes with a lid on. Pass through a fine sieve.

To make the granita :
Pour about a coffee cup of the syrup obtained into an ice tray. Place in the freezer and leave to rest. Once the mixture is almost solid, stir at regular intervals to obtain the granules.

To make the sorbet:
Squeeze the lemon. Mix the juice obtained with the rest of the syrup. Pour into a bowl and place in the freezer for 30 minutes.
One hour before serving, take the sorbet out of the freezer and whip it. Whisk the egg until stiff and then mix it into the sorbet. Put the mixture back into the freezer and leave to set for 1 hour.
Present the sorbet in individual cups, sprinkled with the granules and decorated with mint leaves.