Jasmine Tea Sorbet

Makes about 1 quart of sorbet

This exotically refreshing and intensely lemony sorbet is essentially the most elegant type of iced tea within the world. This combination will also be used to make divine popsicles or Granita.

  • 1 1/three cup sugar
  • three cups water
  • Zest of two natural lemons
  • three tbs unfastened jasmine inexperienced tea leaves
  • 1 cup freshly squeezed lemon juice (from four to five lemons)

Combine sugar, water and lemon zest in a medium sauce pan. Heat gently whereas stirring to dissolve sugar. Bring to a boil and boil for three minutes. Remove from warmth and stir in jasmine tea leaves. Let sit for four minutes, after which pressure into a big bowl. Stir within the lemon juice. Place within the fridge to chill utterly earlier than freezing.

Once cool, this ambrosial liquid will be made into one among three issues:

Sorbet: pour into an ice cream maker and freeze in keeping with the producer’s instructions.

Gourmet Popsicles: pour right into a Popsicle mould and freeze.

Granita: pour into a number of shallow plastic containers and freeze for 4 hours, stirring with a fork each 30 minutes to ensure the ice crystals have a uniform texture. (Granita is an early Sicilian type of “ice cream” nonetheless loved in fancy eating places for its simplicity, magnificence and crunchy texture.)

notice that this recipe was beforehand printed on June 11th, 2013

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