Green Tea Citrus Sorbet Recipes

GREEN TEA SORBET

Steps:

• Bring water to boil, add leaves, and remove from heat.
• Steep for 5 minutes.
• Add sugar and stir until dissolved.
• Strain through a fine sieve.
• Chill tea, covered, until cold and freeze in an ice cream maker.

GREEN TEA SORBET

Steps:

• Place the water and gelatin in a medium saucepan; let dissolve for 5 minutes. Add sugar and corn syrup, bring to a boil, and cook over medium heat until the sugar is dissolved, about 2 minutes. Add the tea bags, remove pan from heat, and allow bags to steep for 10 to 15 minutes to infuse the flavor.
• Fill a large bowl with ice and water. Remove tea bags; transfer mixture to a bowl set in the ice bath to cool. Add the lemon juice and food coloring, 1 drop at a time, until the desired shade is reached. The color will lighten slightly when frozen.
• Freeze mixture in an ice-cream maker according to the manufacturer's directions until set but not hard. Transfer to a chilled loaf pan, wrap with plastic, and place in the freezer until firm, 4 hours or overnight. Serve garnished with Chinese hat tuiles.

CITRUS SORBET WITH LIMONCELLO

Steps:

• In a small saucepan over medium-high heat, bring the sugar and 1 cup water to boil. Cook, stirring, until the sugar is dissolved, about 10 minutes. Remove from the heat, add the mint leaves and allow to steep until cooled, about 15 minutes. Strain the simple syrup into a medium mixing bowl. Add the lemon juice, lemon zest, orange zest, lime zest, orange juice and 1/2 cup water. Stir to combine.
• Pour the mixture into the frozen bowl of an ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a deep baking dish or loaf pan, cover tightly and place into the freezer until frozen, at least 4 hours and up to overnight.
• To serve, scoop the sorbet into a bowl, drizzle with limoncello and garnish with a mint sprig.

TEA SORBET

Steps:

• Let the mint steep in the brewed tea for 30 minutes. Add the sugar syrup to make it very sweet. Add lemon juice to bring back the tea flavor and to reduce the sweetness. Freeze in an ice cream machine according to manufacturer's instructions.
• In a saucepan, combine sugar and water. Bring to a boil and simmer until sugar is dissolved, but no color is reached. Remove from the heat and let cool.

MANGO-GREEN TEA SORBET

Steps:

• Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes.
• Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.)
• Return tea to clean saucepan, add sugar and bring to a boil.
• Boil until sugar dissolves, about 1 minute.
• Remove from heat and cool about 30 minutes.
• Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice.
• Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.
• Transfer mango mixture to a food processor.
• Pulse until smooth, 30 to 40 seconds.
• Serve at once or store in the freezer for up to 2 months.
• Soften 10 minutes before serving.

GREEN TEA CITRUS SMOOTHIE

Steps:

• Place tea bags in heatproof mug, then add boiling water & steep for 5 minutes.
• Remove & discard tea bags, & refrigerate brewed tea until cold.
• Place chilled tea, sugar, lemon juice, lemon sorbet & 4 ice cubes in blender, blending on high until mixture is frothy & ice cubes finely ground, up to 1 minute.
• Pour into pitcher, then add club soda & stir carefully to mix.
• Pour into 2 tall glasses & enjoy!