Russian Tea Sorbet
|Black tea||4 Cup (64 tbs), brewed|
|Sugar||3⁄4 Cup (12 tbs)|
|Grand marnier||2 Tablespoon|
|Bay leaf||1 Large|
|Cinnamon stick||1 (1 Inch)|
|Orange peel||1 Tablespoon, grated|
|Lemon juice||1 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Mint sprigs||1 (For Garnish)|
Pour hot tea into large bowl.
Add sugar, Grand Marnier, cloves, bay leaf, cinnamon stick, orange peel, lemon juice and orange juice and mix well.
Let stand at room temperature about 3 hours to steep.
Strain into large bowl.
If ice cream maker is available, transfer tea to machine and process according to manufacturer's instructions.
If ice cream maker is unavailable, pour tea mixture into metal tray and freeze 4 hours, stirring every 20 minutes with fork to break up ice crystals that form on sides of tray.
Thirty minutes before serving, mix tea in processor until creamy, then refreeze.
Spoon into goblets or glass tea cups and garnish with fresh mint sprigs.