Ingredients
- 4 tsp Matcha powderSuperboba
- 120 ml hot water, about 80 C
- 3 tbsp caster sugar
- 480 ml whole milk
- 1 serving Super Pearls, per glassSuperboba
Steps
Whisk the Matcha powder into the hot water with the sugar until completely smooth and slightly foamy.
Stir in the milk, then pour into a wide shallow dish. Wide and shallow matters, because a deep container freezes into a solid block instead of flakes.
Freeze 30 minutes, then drag a fork through it from end to end, breaking up everything that has set at the edges.
Repeat every 30 minutes for about two hours, four scrapes in total. Each pass turns it icier and lighter.
Spoon Super Pearls into the bottom of each glass, scoop the granita over the top and serve immediately with a spoon.
Good to know
- Set a timer. Miss two scrapes and you have a milk ice block, which no amount of forking will rescue.
- Sweeten it a touch more than tastes right at room temperature. Frozen things always read less sweet.
- Hojicha and Genmaicha both work, and neither needs the sugar adjusting.
