Milk Granita with Matcha Syrup

Name: Milk Granita with Matcha Syrup
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1/2 cup Milk; 1 tablespoon Caster Sugar *OR Condensed Milk; 1-2 tablespoons Matcha Syrup; 2-3 tablespoons Sweet Azuki Paste *optional; *Note: If you want to make 1 serving only; 1/4 teaspoon Matcha Powder; 1 heaped tablespoon Caster Sugar; 1 tablespoon Boiling Water

Hiroko Liston @hirokoliston

Melbourne, Australia

In Japan, there is a popular summer treat called ‘Ujikintoki’ (宇治金時), which is basically Shaved Ice covered with Matcha Syrup, served with Sweet Azuki Paste. Sweet Condensed Milk and Mochi Dumplings are popular additions. The other day I really wanted to eat it, but Shaved Ice is actually not easy to make at home without any tools. I thought Milk Granita would do and I could make it using a fork. This Milk Granita is delicious with Fruit Sauces, too.

Hiroko Liston @hirokoliston

Saved

Ingredients

5 minutes plus freezing time

1 Serving

1/2 cupMilk
1 tablespoonCaster Sugar *OR Condensed Milk
1-2 tablespoonsMatcha Syrup
Matcha Syrup
2-3 tablespoonsSweet Azuki Paste *optional
Quick & Easy Matcha Syrup
*Note: If you want to make 1 serving only
1/4 teaspoonMatcha Powder
1heaped tablespoon Caster Sugar
1 tablespoonBoiling Water

Saved

Steps

5 minutes plus freezing time

1

Place Milk and Caster Sugar (OR Condensed Milk) in a container and mix well until Sugar dissolved completely. Place in freezer until softly frozen.
2

To make Matcha Syrup, mix Caster Sugar and Matcha Powder in a small bowl, add Boiling Water, and mix well. Leave Matcha Syrup and Sweet Azuki Paste (if you add it) in the fridge as they should be cold. The serving bowl should be cold, too.
3

When the Milk mixture is softly frozen, use a fork to break up into crystals, and place in the chilled serving bowl. Add Sweet Azuki Paste and pour Matcha Syrup over the Milk Granita, and enjoy.