Tea Sorbet Recipes – perfect for Summer!!

imagesNow the weather is starting to get better, you may not fancy a steaming mug of tea in the afternoon. But how about a nice cooling scoop of tea sorbet? I’ve tried both of these in the past couple of weeks and they are truly delicious, absolutely perfect for the British summer we’re surely soon to get? Plus they’re a little bit better for you than ice cream, so you can feel virtuously good too!

lemonade sorbet

Lemonade Iced Tea Sorbet:

  • 2 cups boiling water
  • 4 English Breakfast tea bags (I used Tregothnan’s Classic Tea Bags, but i’m keen to try it with Earl Grey too)
  • 90g caster sugar
  • Juice of 4 lemons
  • 1 cup of cold water
  • Mint sprigs (to serve)

Put the boiling water and tea bags in a large bowl and steep for five minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely, then stir in the juice and cold water; chill in the fridge for one hour.

Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions, then transfer to a freezer safe container and put in the freezer.

If, like me, you haven’t got an ice cream maker, then chill the tea mixture in the freezer for two to three hours, then take it out and stir vigorously to break up the large ice chunks. Return to chilling stirring process two or three times.

Before serving the sorbet, remove from the freezer for a few minutes to help it soften. Serve with mint sprigs, if you like!

Blackberry Black Tea Sorbet

Blackberry Black Tea Sorbet:

  • 675g rinsed blackberries
  • 2 cups of brewed Darjeeling tea (teabags or loose tea, you choose!)
  • 565g caster sugar

Whizz the blackberries up in a food processor until smooth, then pass the juice through a sieve so that it is nice and fine. 

Put the brewed tea into a saucepan and heat to quite a high temperature, then dissolve the sugar into the tea mixture.

Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions, then transfer to a freezer safe container and put in the freezer.

If, like me, you haven’t got an ice cream maker, then chill the tea mixture in the freezer for two to three hours, then take it out and stir vigorously to break up the large ice chunks. Return to chilling stirring process two or three times.

Before serving the sorbet, remove from the freezer for a few minutes to help it soften. Serve with some fresh berries, and perhaps some melted dark chocolate if you want to be really naughty.

I think the second recipe would be lovely with any kind of mixed berried. I also have some lovely berry fruit tea coming this week from Jenier Teas, and would love to try that too.

Leave a comment if you give this a go! It really is pretty simple. Do you have any recipes that you use tea in?



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