{"id":246,"date":"2010-02-28T00:11:57","date_gmt":"2010-02-27T13:11:57","guid":{"rendered":"http:\/\/www.belly.net.au\/?page_id=246"},"modified":"2010-02-28T00:11:57","modified_gmt":"2010-02-27T13:11:57","slug":"moroccan-mint-tea-granita","status":"publish","type":"page","link":"http:\/\/www.belly.net.au\/?page_id=246","title":{"rendered":"moroccan mint tea granita"},"content":{"rendered":"<p>This is a <em>belly lab<\/em> recipe by Sister Tess, developed for our show on that fabulous, easy ancestor of icecream, granita.<br \/>\n<strong><br \/>\nMOROCCAN MINT TEA GRANITA <\/strong><\/p>\n<p>for 6 portions<\/p>\n<p>100 to 150 g. sugar (according to taste)<br \/>\n1 cup fresh mint leaves (or mint teabags if unavailable)<br \/>\n3 tbs green tea or 3 teabags<br \/>\ngrated zest and juice of 1 organic or well washed lemon<\/p>\n<p>Put sugar, mint (reserve a few leaves if you have the fresh stuff), green tea (use a teaball\/bell if you have loose leaf tea) and the zest of the lemon in a jug or bowl, top with 1L just boiled water.\u00a0 Take out the green tea when you think it is strong enough, allow to cool.\u00a0 Add the juice of the lemon. Put mix through a sieve to remove mint leaves, or just take out mint tea bags.<\/p>\n<p>Freeze the mix for about 2 hours in a metal or ceramic oven tray with 5cm high sides or any container you have available, but wide and shallow is best.\u00a0 Every 30 minutes, mix, mush or scrape with a fork and\/or spatula to break up the ice and combine well.\u00a0 Serve preferably in stemmed glasses (keeps cool and looks pretty), topped with reserved mint leaves.\u00a0 If it has set too hard just leave it out of the freezer for a few minutes, then scrape.<\/p>\n<p>Granita will keep but the flavours are best fresh and not excessively iced.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a belly lab recipe by Sister Tess, developed for our show on that fabulous, easy ancestor of icecream, granita. MOROCCAN MINT TEA GRANITA for 6 portions 100 to 150 g. sugar (according to taste) 1 cup fresh mint leaves (or mint teabags if unavailable) 3 tbs green tea or 3 teabags grated zest [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":59,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-246","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=246"}],"version-history":[{"count":1,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/246\/revisions"}],"predecessor-version":[{"id":247,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/246\/revisions\/247"}],"up":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/59"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}