Tea Sorbet Recipe
Ingredients
| 60 g/2 oz tea leaves or tea bags, dry weight | ||
| 600 ml/1 pint boiling water or fruit juice | ||
| 150 g/5 oz white sugar (optional) | ||
| 1 or 2 egg whites | ||
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.
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.
Chef
