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Tea Sorbet

Whats.Cooking's picture
Ingredients
  Tea leaves/Tea bags 2 Ounce (60 Gram)
  Boiling water/Fruit juice 1 Pint (600 Milliliter)
  White sugar 5 Ounce (150 Gram)
  Egg whites 2
Directions

Pour the boiling water on to the tea leaves and brew, 7 minutes for large, whole leaves, 5 minutes for medium leaves.
Quality tea bags are suitable and need only brew for a few minutes.
Do not over-brew or too much tannin will be released.
Strain the tea through a coffee filter paper if using leaves and make the liquid up to the original 600 ml/1 pint with more water or juice.
Add most of the sugar but finish sweetening when the liquid is cool (it will taste less sweet when it is cold and much less sweet when frozen).
Only add the lemon juice if the tea you are using is an ordinary blend; it is sinful to put lemon into perfumed teas such as Earl Grey, Rose or Jasmine.
Freeze in a covered container until mushy, beat back to a consistent texture quickly and fold in 1-2 beaten egg whites.
Return to the tray and freeze without further interference.
Tea sorbets seem especially suited for serving with tropical fruits.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Beating
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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