This Matcha Granita is an icy, refreshing dessert easily made with ceremonial matcha, water, and sugar. The mixture is scraped every so often to produce a light and fluffy texture. It’s the perfect way to cool down on a truly hot summer day!
What is a granita?
A granita is a refreshing Italian iced dessert originating from Sicily.
It contains water, sugar and flavourings, usually fruit.
The texture of granita is light and coarse which differs from sorbet, which has a more compact and smoother texture.
It also differs from ice cream, which contains cream and is much more creamier in texture.
Why you’ll love this recipe
This Matcha Granita has a light and icy texture with a sweet and earthy undertone.
You don’t need any fancy tools: just a fork and a freezer-safe container.
It’s simple to make — all you need is a little time, and some arm strength.
Best of all, it’s only 3 ingredients!
Only 3 ingredients
- ceremonial matcha: I used ceremonial matcha which is a vibrant green, delicate green tea that produces the best flavour in this granita; you can still use culinary matcha, but I highly recommend ceremonial
- water
- granulated sugar: depending on the brand of matcha you use, you may need to adjust the amount of sugar to your taste
Tools you’ll need
- kettle: to boil the water; if you don’t have a kettle, you can use a small saucepan
- heat-safe jar: I like using a canning mason jar
- whisk or electric frother: you can use a bamboo whisk or a frother; or a small metal whisk
- fork: use a stainless steel fork that will provide enough friction to scrape against the ice
- shallow freezer-safe container: a shallow container help the mixture freeze more quickly
How to make it
This method of scraping the mixture every half hour or so helps produce a granita that is light yet coarse in texture.
Bring the water up to a boil and cool it to 175F.
Add in the granulated sugar and ceremonial matcha.
Give the matcha a whisk until it dissolves evenly into the water.
Pour the matcha into a shallow freezer-safe container.
Place it into the freezer.
Freeze for 2 hours, and then give the matcha mixture a stir and scrape with a fork. (This produces ice crystals and gives the granita a light texture).
Then, every 30 minutes to 1 hour, scrape the mixture until completely frozen.
How to serve
Before serving, fluff up the granita with a fork.
Serve the Matcha Granita in a serving glass or bowl.
If you like, pour some condensed milk over the top for a little richness and sweetness. (Optional).
How to store & refreeze the mixture
Keep the Matcha Granita in the freezer for up to 2-3 days.
If the granita is completely frozen solid into a block, you can let it defrost a little, break into chunks and then place it in a blender to whiz it up.
Pour it back into the container, and repeat with the freezing and scraping with a fork every hour.
Or you can do away with the freezing and scraping and pour the matcha slush into a glass to enjoy!
Flavour variations
Granitas are easy to make your own.
Change it up and try a hojicha roasted tea version instead.
My personal favourite is a jasmine-blueberry tea.
Add blended fruit to the granita for a more refreshing taste.
Other recipes you may like
Be sure to check out these refreshing recipes:
Homemade Matcha Espresso Fusion
Be sure to let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Matcha Granita
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 500 ml water boiled and cooled to 175°F
- 15 g granulated sugar
- 6 g ceremonial matcha
Instructions
- Bring the water up to a boil and cool it to 175°F. Pour it into a heat-safe jar.
- Add in the granulated sugar and ceremonial matcha.
- Give the matcha and sugar a whisk until it dissolves evenly into the water.
- Pour the matcha mixture into a shallow freezer-safe container.
- Place the container into the freezer.
- Freeze for 2 hours, and then give the matcha mixture a stir and scrape with a fork. (This produces ice crystals and gives the granita a light texture).
- Every 30 minutes to 1 hour, scrape the mixture until completely frozen.
- Fluff the granita with a fork before adding to a serving vessel.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
While, of course, I love ice cream and sorbet, I often enjoy granita as a perfect guilt-free summer treat. This one looks and sounds wonderful – so unique and delightful!
It’s been insanely hot here the past week or so, and a granita sounds like just the thing for these hot afternoons! I love the matcha twist on this classic treat – count me in!!
What a delicious and refreshing granita! Your matcha recipes are my fave, Michelle. This sounds terrific for a hot summer day!
Oh wow, Michelle, this looks so refreshing and it’s such a clever idea! I love the idea of snacking on these in summer. Hope you’ve been well.
It’s been way too hot for hot matcha tea, so I can’t wait to try this. I never would have thought to make a matcha granita but it sounds so good. And I love the vibrant green color!
What a great way to use matcha. The colour of this is amazing.
Such a pretty and refreshing treat. The color makes me so happy.
Very vibrant colour, my daughter would love this as she loves anything matcha. For me I guess a touch of cream on that will be my preference
WOW, the color of this granita is insane. Looks incredible.