Mint tea granita recipe is what happens when Morocco's most iconic drink gets a summer makeover. Moroccan mint tea, called atay, is one of the world's most beloved teas, made with just three ingredients: gunpowder green tea, fresh spearmint, and sugar. This International Tea Day, instead of brewing it hot, it is steeped into a concentrated version of the same tea and frozen into light, crystalline granita flakes that melt the moment they hit the tongue. This mint tea recipe requires no ice cream maker, no special equipment, and no previous dessert-making experience. A saucepan, a fine-mesh strainer, a freezer-safe dish, and a fork are all you need. The key to a well-flavoured granita is the tea concentrate. This requires steeping the tea for longer than you would for drinking, ensuring the gunpowder tea's smoky, earthy depth and the spearmint's sharp and cooling lift both come through even when frozen. Gunpowder green tea, which is the base of Moroccan mint tea, is named for its tightly rolled pellets that resemble gunpowder and form the backbone of this mint tea granita recipe. Its slightly smoky, full-bodied character holds up beautifully against the sweetness of the sugar syrup and the brightness of fresh mint. This is an International Tea Day dessert that doubles as a palate cleanser, a post-meal refresher, or a make-ahead summer showstopper.