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 should be foamy, and there should be no clumps.
Add matcha and 2 cups hot water to the cane sugar in a bowl or jar. Mix with a whisk until the sugar has dissolved.
Transfer the mixture into a baking dish (I used a bread pan) or a sheet tray and freeze for 15-30 mins, until you see crystals forming around the pan’s edges.
Repeat every 30-45 minutes 3-4 times, using a fork each time to scrape off the ice. Repeat the process every 30-45 minutes three to four times using a knife or fork. You should have a fluffy mixture of broken ice.
I recommend dairy free whipped cream, dairy… I suggest dairy-free whipped cream or dairy…