Rooibos Tea Granita With Coconut Pudding
This dish is a sweet way to end a hot summer evening and packs a punch of antioxidants. Rooibos tea is caffeine-free and may reduce inflammation in the gut, just like pineapple juice. During a flare, skip or reduce the sugar.
Yield: 2 servings
2 cups water
2 tea bags or 2 2/3 teaspoons rooibos tea
½ cup pineapple juice
1 tablespoon sugar
1 cup coconut pudding, store bought is fine
Method of Preparation:
1. Heat the water, tea, juice, and sugar in a small sauce pan. Allow the tea to steep for 6 minutes.
2. Strain the tea and place into a shallow pan and into the freezer.
3. As the tea begins to freeze, scrape with a fork every so often to create a “snow”.
4. When all of the tea is scraped, you have the granita. Serve over a small dollop of the coconut pudding and serve for dessert.
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