That’s a mouthful, innit?

Before I continue with this recipe, I want to remind you not to forget to enter to win a gorgeous Shabby Apple apron! Yep, if you’re a U.S. resident you’re eligible to win this super adorable Wildberry Pie apron. The giveaway ends July 2nd, so make sure you go here, read the details, and enter. Also, a few days ago Michelle (from Kissed by Sweets) gave me a blog award! Thank you, Michelle. Lil’ ol me getting a blog award! Mama always said I was special. Anyway it’s called the Versatile Blogger Award, and with this award comes responsibility. I must give the award to other blogs I’m currently loving, so here goes:

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• TOPSTITCH
• Is This Thing On?
• textdrivebys
• Love Big, Bake Often
• Twwly
• Sweetopia
• The Hip Girl’s Guide to Homemaking
• Food in Jars
• Bake at 350º
• Baketastic
• The Inky Kitchen

I happen to be THE WORST commenter ever, so if you’re the owner of one of the aforementioned blogs, don’t expect to see many from me. But I really do read them all the time and love them. So with this award I’m also supposed to tell you a few things (like 7) about myself…  and you all who I mentioned, are in turn, supposed to do this same thing. Although I’m not a stickler for rules (ha!), so I won’t whip any of you with wet noodles if you don’t. Let’s see, 7 things about me, which is kinda rare here. I mean, I talk about myself all the time, but not in minute unrelated-to-baking detail… so I’ll just wrap this up quickly: I’m sunburned (for one of the few times in my born-&-raised-in-NY life I could be called a ‘redneck‘), I have my natural haircolor for the first time in like 8+ years, I’m currently wearing a NOFX t-shirt, I’m currently listening to (very old) White Zombie, I’m planning on making Meyer lemon curd & cream cheese pound cake later on this week, my nail polish is currently Velvet Voyeur by Essie and last but not least… I’m awesome.

So here’s the deal with this recipe. I don’t like Green tea (more on that later). I don’t like Mark Bittman; yeah, sure he’s got some good recipes but he’s such a whiny sourpuss bastard (I’m sorry Mark but you are, and the curmudgeon bit is getting old). The entire time I watched Spain… on the road Again, and the scene featured him, I wanted to slit my throat with all of his bitching & complaining. I don’t really like honey; it’s good in honey cake or some kinds of tea but I wouldn’t say I’m a huge fan. I’m more into raw sugar/German rock sugar in my tea. I do like mint, though, and I grow it in my garden. There’s a whole lot about this recipe I’m not a big fan of, but as they say, the whole is greater than the sum of it’s parts. Plus- it’s hot, granita is easy to make, and I’m lazy. I’ve made it before & I have to say, there’s probably nothing simpler. And when it’s so hot out the devil himself knocks on your door & asks if you’ve got central air, you don’t want anything complex.

Granita is an Italian dessert, specifically Sicilian, traditionally made from sugar, water, and flavoring. The most popular in Italy being lemon and almond, it has expanded into chocolate & other flavors. The texture can run the gamut from sorbet-like to snow-cone-like and everything in between. This one is a chunkier, icier one. I like all the different textures, myself, my favorites being the smooth Italian ice kind and the really ice crystal-y kind.

So like I said above, if I can be brutally honest (and when am I ever not?)… I love tea. I really do. I love all kinds of teas; herbal, chai, black, white, oolong, etc. However… personally, and pardon my French… but I think Green tea sucks hardcore balls. It’s not good, at all. And if it is good, it’s because it’s combined with other flavors & sweeteners (i.e. honey, lemon, orange, pomegranate, etc). But I totally get the health benefits of it (source):

1. Lowers your risk of cancer. Although the studies of how green tea affects cancerous cells are still in their infancy, there have been human trials which indicate that it does inhibit cells from developing cancer. EGCG in green tea regulates and inhibits cancer growth by killing cells that are growing inappropriately. In Japan, a study of 500 women with Stage I and Stage II breast cancer found that increasing their green tea consumption before and after surgery significantly lowered the risk of recurrence. Another analysis of 22 studies of the correlation between green tea and lung cancer concluded that by increasing your intake of green tea by two cups a day may reduce the risk of developing lung cancer by 18%.
2. Eases the pain of rheumatoid arthritis. Study results reported in the Proceedings of the National Academy of Sciences shows that polyphenol antioxidants in green tea benefits suffers of arthritis by reducing the incidence and severity of the disease. EGCG protects cartilage destruction and reduces joint swelling and pain. This leads many scientists and health professionals to recommend green tea as a legitimate remedy for treating arthritis.
3. Stabilizes your cholesterol levels. Researchers believe that green tea lowers your cholesterol levels by reducing its absorption in your digestive tract and increasing the rate of which it is excreted. However, your body does need cholesterol to build cell membranes, insulate nerve fibres and create hormones. For this, green tea benefits you by preventing the conversion of LDL cholesterol into it’s more dangerous, oxidized form. Oxidized LDL is one of the main factors in the development of atherosclerosis (the build of plaque that blocks your arteries as LDL gets sticky and clings to your artery walls) and increases your risk of heart attack or stroke. The amazing antioxidant effects of green tea protect this, helping to keep your arteries clean.
4. Prevents cardiovascular disease. A Japanese study published in the Journal of the American Medical Association showed significant reductions in deaths from cardiovascular disease among green tea drinkers. The study found that over an 11 year test period, individuals who drank more than 5 cups per day had a 16% less chance of mortality and mortality related to cardiovascular disease when compared to individuals who drank less than one cup per day. They also found that green tea was especially beneficially in preventing strokes, due in large part to the antioxidants and how they prevent clogged arteries.
5. Boosts your immune system. Catechins, the antioxidant polyphenol compounds, have been shown to have a major impact in your immune system. Research conducted by the Brigham and Women’s Hospital in 2003 revealed that theanine, found in green tea, boosted the activity of the gamma delta T cells that form part of our adaptive and innate immunity. The study followed a group of coffee drinkers and a group of tea drinkers who each drank 600ml of their drink daily. Blood samples taken four weeks later quite clearly showed that production of these anti-bacterial proteins were five times higher in those drinking tea.
6. Promotes weight loss. Both green tea and green tea extract have been shown to fight obesity and lower LDL cholesterol – both of which ultimately lead to a reduced risk of heart disease and diabetes. The polyphenols in green tea are extremely useful for dissolving triglycerides, a substance in the liver and small intestine made up of mostly sugar and fat, and this is thought to be the reason green tea benefits fat loss. EGCG is also known to stimulate your metabolism and accelerate weight loss. When combined with the caffeine in green tea, this causes your central nervous system to release fat into the bloodstream to be used as fuel which burns your body fat off.
7. Reduces tooth decay. Antibacterial properties found in green tea are also used by your body to kill the bacteria that causes plaque on your teeth. Research by the Journal of Periodontology has also shown that for every cup of green tea you drink, there is a decrease in indicators for gum disease. Fluoride is also found in green tea which helps to protect against cavities.
8. Effective in the treatment of multiple sclerosis. In 2007, Dr. Orhan Aktas from the Institute of Neuroimmunology conducted a study of how green tea benefits sufferers of multiple sclerosis. While current patients do not have many options to prevent tissue damage and disability, he found that the flavonoid EGCG found in green tea could have a huge impact on multiple sclerosis. He concluded that EGCG is capable of directly protecting against neuronal injury in living brain tissue and that EGCG constituents may open up a new therapeutic avenue for treating MS by combining anti-inflammatory and neuroprotective capacities.
9. Slows the onset of Alzheimer’s and Parkinson’s disease. A recent report published in the journal Phytomedicine has found substantial evidence that the enzymes found in green tea protect your brain cells from damage. Another study conducted by the University of South Florida looked at the effects of antioxidant EGCG. It was shown to be a protein blocker which prevented the chemical reactions that can lead to nerve damage that can lead to Alzheimer’s and Parkinson’s.
10. Fights the cause of allergies in your body. Methylated epigallocatechin gallate (EGCG) has been shown to block a cells receptor involved in producing an allergic response. By blocking the production of histamine and immunoglobulin E (IgE), two compounds in the body that are chiefly involved in triggering and sustaining allergic reactions, EGCG could very well be the compound which prevents you from having watery eyes, sneezing and coughing.
11. Helps to fend off infections. Again, as one of the main benefits of green tea, EGCG has been highlighted by a study published in the Journal of Allergy and Clinical Immunology as being able to prevent infections, including the HIV virus. EGCG binds with CD4 immune system T-cell receptors and stops HIV from doing the same to reduce the risk of infection. While it is still way too early to peg green tea as a cure for HIV, an Egyptian study has shown that combining antibiotics with green tea significantly boosts the effectiveness of the antibiotic. In fact, when tested against 28 disease-causing microorganisms, green tea enhanced the bacteria killing power in every single case.
12. Reduces and prevents acne. Green tea benefits acne in a number of different ways. It’s antibacterial properties attack and kill the acne bacteria while the anti-inflammatory benefits of green tea reduce the swelling and redness. Antioxidants fight against free radicals which damage the skin and make it more susceptible to acne also help to balance hormone levels to help prevent future breakouts from happening.
13. Slows the aging process to prevent wrinkles. One of the latest benefits of green tea is the effect it has on your skin and the aging process. It is again down to the antioxidants that prevent cell oxidation and damage that can make you look older than you really are. Studies are mixed on this particular green tea benefit as new research has come to light which suggests the full benefits can only be had by applying green tea topically to your skin. However, many people have found that potent green tea extracts do have a positive effect on their skin, leaving it softer, more supply and younger looking.

So yeah, I see how it’s worth it to imbibe in it once in a while. For me, it’s easier to do so if it’s in a icy, sweet, minty & refreshing form like this granita.

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Despite Mark Bittman being annoying, this recipe went over big on a super hot June day when I was at a loss as to what kind of dessert to make. Thanks Mark. Or actually, thanks to the real author of the recipe, Freya Bellin.

MINTY GREEN TEA & HONEY GRANITA

Makes: 4 servings

Ingredients:

• 3 green tea bags, or 2 tablespoons loose green tea
• ¼ cup fresh mint
• ¼ cup honey, or more as needed
• Juice of 1 lemon

Directions:

1. Bring 3 cups water almost to a boil. Add the tea and mint, cover, and turn off the heat. Let steep for 10 minutes, then strain to remove the solids. Stir in the honey and lemon juice. Taste and add more honey if necessary to make a nicely sweet blend.
2. Pour the mixture into a shallow glass or ceramic pan and freeze for at least 2 hours, stirring to break up the crystals every 30 minutes or so. It should be slushy and crunchy with ice crystals.
3. If the granita becomes too hard, pulse it (do not puree) in a food processor before serving, or set it in the fridge for a bit and stir once in a while to bring back the desired texture.

Keep in mind, as it freezes it will lose some sweetness, so add the honey accordingly. Also, you could do this with almost any kind of tea, herbal or otherwise. Granita lends itself so well to almost any kind of flavor or liquid. I used fresh lemon juice to make lemon granita, and I used P♥M Wonderful pomegranate juice & orange juice to make pomegranate granita last year, just take off from that stepping stone. Next time I think I’ll try a black tea with some lemon & sugar. Or maybe the traditional almond… mmm.

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Garnished with fresh mint (as I garnish all the granita’s I make), it’s a deliciously refreshing summer treat, that you don’t need to sweat your balls off in a hot kitchen to make. Those cute little glasses are from Ikea & they’re drinking glasses, but a perfect size for serving granita, mini-parfaits or ice cream.