Delicately sweet and lightly spiced, this slushy treat makes a refreshing palate cleanser.
- ⅔ cups sugar
- 1 tbsp. loose black tea
- 6 cardamom pods, lightly crushed
- Zest and juice of 1 lemon
- ½ cups Amontillado sherry
Bring sugar, tea, and ⅔ cup water to a boil in a 1-qt. saucepan over high heat. Cook, stirring, until sugar is dissolved, about 1 minute. Add cardamom and lemon zest; let cool completely. Strain syrup into a 9" x 13" baking dish; stir in lemon juice, sherry, and 1 cup water. Cover with plastic wrap and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.
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