- 2 cups (500 ml) of almond milk, original flavor
- 1 Tbsp (15 ml) powdered matcha green tea
- 2 Tbsp (30 ml) Blueberry Blossom honey
- Zest and juice from one lime
- Berries, your choice
- ¼ cup (60 ml) strawberry sauce
- Sliced almonds, grilled (topping)
- Heat the almond milk to a temperature of 70 °C.
- Sift the powdered matcha tea over the heated milk to avoid lumps.
- Add the honey, zest and lime juice.
- Stir well and take off of the stove.
- Pour into a freezer-safe dish and freeze for 24 hours.
- When serving, pour the strawberry sauce at the bottom of the dish and then place the berries on top.
- Take the granita out of the freezer.
- Using a fork, scrape the granita.
- Scoop the granita into balls using an ice cream scoop and place on top of the berries.
- Add a touch of blueberry honey, the chopped mint leaves and some grilled almonds
