Matcha Granita

• MATCHA Espresso Granita
• 2 teaspoons MATCHA powder
• 2 tablespoons sugar
• 200 milliliters water
• matcha, milk
• 2 teaspoons MATCHA powder
• 2 tablespoons sugar
• 100 milliliters water
• 100 milliliters milk

1. In a small bowl, sift MATCHA powder and Slowly whisk in small amount of boiling water, then Add sugar and water. Strain into a container.
2. Freeze for 2 hours and then mix well, breaking up the crystals around the edge of the container and mixing them toward the center. Freeze for 1 hours and mix again.
3. note: If you use a baking dish, it will freeze quicker.
4. In a small bowl, sift MATCHA powder and Slowly whisk in small amount of boiling water, then Add sugar, milk and water. Strain into a container.
5. Freeze for 2 hours and then mix well, breaking up the crystals around the edge of the container and mixing them toward the center. Freeze for 1 hours and mix again.
6. Scratch up the granita with a fork and serve in small glasses. If it gets too hard, leave it out at room temperature for a few minutes to soften a little before serving.

espresso granita, matcha powder, sugar, milliliters water, milk, matcha powder, sugar, water, milk

Taken from food52.com/recipes/61003-matcha-granita (may not work)