I guess I could have also called this Hibiscus Mojito Granita, but that sounds a little hokey.

My experimentations with tea desserts continue. Since my Rose Tea Rice Pudding was a success, I moved on to hibiscus tea, another tisane I bought at Maliandau, Beijing's tea street.

Hibiscus tea is also known as roselle in Southeast Asia, red sorrel in the Caribbean, and karkady in the Middle East. Among other benefits, it contains vitamin C and is believed to lower blood pressure. All that is wonderful, but my main concern on yesterday's 30 degrees Celsius afternoon, was how to incorporate hibiscus into a frozen dessert.

I don't own an ice cream maker. Heck, I don't even know where to find one in Beijing. But to make a granita, all you need is a fork and the ability to mash a bunch of ice with it. Quite simple, quite fit for a Luddite foodie.

Originally this granita was going to include just hibiscus and a splash of lemon juice. Then I recalled seeing a recipe for Hibiscus Mojitos a few months ago. Well, why not add some mint and rum in here as well?

If you're pressed for time, or want a virgin granita, you can skip the rum and reduce the amount of time the granita needs to freeze properly. But if you can spare the time, about 3 to 4 hours for freezing depending on how shallow your bowls are, I was suggest the boozy version.

This is for everyone who has ever wanted to get vitamin C, alcohol, and possibly brain freeze in the same dessert. After 2 or 3 servings, you will feel very satisfied, and relaxed.

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Hibiscus Mint Granita with Rum

Makes 4 servings

4 ounces dried hibiscus flowers
2 cups water
1 cup sugar
Juice from 1 lime
2 ounces white rum (I use Bacardi's)
1 fistful mint leaves, finely chopped, plus a few nice sprigs for garnish

Steep the hibiscus flowers in hot water for 5 to 7 minutes. Pour the liquid into a small pot and bring to a boil. Turn off the heat and add the sugar, stirring until all melted. Allow the hibiscus syrup to cool to room temperature, about 30 minutes.
Pour the hibiscus syrup into a large glass or pitcher. Add the chopped mint leaves, lime juice, and rum, and stir to blend.
Pour the hibiscus tea into ice trays or shallow bowls. Freeze, mashing the large chunks of ice every 30 minutes, until the mixture reaches a granita-like consistency (about 3 to 4 hours.) Dish into glasses, garnish with mint sprigs, and serve.