- Recipes Home
- Interest Groups
Tea Sorbet Recipe
|Tea leaves/Tea bags||2 Ounce (60 Gram)|
|Boiling water/Fruit juice||1 Pint (600 Milliliter)|
|White sugar||5 Ounce (150 Gram)|
Calories 144 Calories from Fat 0
% Daily Value*
Total Fat 0.02 g0.04%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 30.1 mg1.3%
Total Carbohydrates 36 g11.8%
Dietary Fiber 0 g
Sugars 35.5 g
Protein 2 g3.2%
Vitamin A Vitamin C
Calcium 0.5% Iron 0.08%
*Based on a 2000 Calorie diet
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.