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Tea Sorbet

"A refreshing sorbet for those muggy summer days. It turns out a bit icier than normal fruit sorbets, but it's still very refreshing!"

Ingredients :

  • 1 cup white sugar
  • 1/2 cup water
  • 1 sprig fresh mint, leaves removed and stem discarded
  • 2 cups brewed orange pekoe tea
  • 1/2 lemon, juiced

Instructions :

Prep : 5M Cook : 6M Ready in : 1H
  • Combine sugar, water, and mint leaves in a small pot over medium heat; cook until sugar dissolves and mixture is thick and syrupy. Remove from heat. Strain out mint leaves and discard. Cool syrup to room temperature, about 20 minutes.
  • Combine brewed tea with lemon juice in a bowl with a lid. Stir in syrup. Refrigerate until temperature reaches 40 degrees F (4 degrees C), about 20 minutes.
  • Pour tea mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.

Notes :

  • Feel free to use any kind of tea that you like.
  • Substitute 1 teaspoon dried mint for the fresh mint if desired.

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