Matcha Granita (3-Ingredients)
Servings 6 Servings
baking dish or sheet tray
Bamboo Matcha Whisk
- 2 hot water*
- 1/4 Organic cane sugar
- 2-3 tsp ceremonial grade matcha powder
- 1/4 Hot water Whisking
Prepare your matcha first. Add 1/4 cup of hot water, but not boiling, to a bowl after sifting matcha. Use a bamboo matcha whisk to whisk, using back and forth "m" shaped motions. The mixture must be frothy with no clumps.
Add matcha and 2 cups hot water to the cane sugar in a jar or bowl. Mix with a whisk until the sugar has dissolved.
Transfer the mixture in a baking pan or sheet tray. (I used an loaf pan.) Place the baking pan/sheet tray into the freezer and wait 15-30 minutes until crystals form on the edge of the pan.
Repeat every 30-45 minutes 3-4 times, using a fork each time to scrape off the ice. Repeat this process 3-4 times every 30 to 45 minutes, scraping the ice with a fork each time. You should have a fluffy mixture of broken ice.
I recommend dairy free whipped cream, dairy… I suggest dairy-free whipped cream or dairy-free…