Friday, November 7, 2014

Jasmine tea sorbet

Tea sorbets are generally very delicate and subtle. Be careful not to oversweeten or let the tea brew for too long.

* Makes just less than 1 pint
1 1/4 cups jasmine tea, chilled
1/4 cup sugar syrup, chilled
1 to 2 tsp. lemon juice
1 medium egg white

Mix together the tea, sugar syrup, and lemon juice. Pour into an ice cream maker and process according to the manufacturer’s instructions, or pour into a freezer container and freeze using the hand-mixing method. Churn until slushy.

Whisk the egg white until soft peaks form, then fold into the sorbet. Continue churning and freezing until firm. Freeze for 15 minutes before serving or until required.

This sorbet has a very delicate flavor and is best eaten within 24 hours. Serve with crisp almond cookies or tuiles.

Variations:
  • Green tea sorbet
Use green tea instead of jasmine tea, and add extra sugar to taste.
  • Earl grey tea sorbet
Prepare the basic recipe, using Earl Grey tea instead of jasmine tea. Serve with lemon slices.
  • Iced jagger tea sorbet
Prepare the basic recipe, using Indian or breakfast tea instead of jasmine tea, and adding 4 tablespoons schnapps. Serve with a chaser of schnapps.
  • Chamomile tea sorbet
Prepare the basic recipe, using chamomile tea instead of jasmine tea, and adding extra lemon juice to taste.
  • Mint tea sorbet
Try replacing the jasmine tea with mint tea.