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.
HIBISCUS APPLE HERBAL TEA SORBET
A refreshing sorbet experience of a delicious, healthy herbal tea blend (apple, hibiscus, cinnamon, ginger, chamomile & orange peel) and sweet grapes. This is a lower sugar-content sorbet making it lower in calories and much healthier. The natural flavors in the herbal tea pop with its own natural sweetness!! A completely refreshing & tasty sorbet!
Provided by NurseLinda 8.
Categories Frozen Desserts
Time 25m
Yield 4 8 oz servings, 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil water with tea bags in a saucepan for 3 min then turn heat off and let steep for 2 minute Squeeze out and remove tea bags and set on medium heat.
- Add sugar/honey/agave nectar until dissolved.
- Add orange juice & grape puree and stir.
- Let cool down completely.
- Transfer liquid to a lasagna glass baking dish and place in freezer for about 6 hours (or overnight).
- When frozen solid, break up with a fork or knife, into large pieces. In 2 batches, puree in a food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft).
Nutrition Facts : Calories 40.8, Fat 0.1, Sodium 6.5, Carbohydrate 10.7, Fiber 0.5, Sugar 9.1, Protein 0.4
HIBISCUS TEA SORBET
The prototype for this wonderfully tangy sorbet was discovered in Hua Hin, Thailand, where we tasted a hibiscus sorbet made by chef David Bedinghaus at the Anantara Resort & Spa.
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Bring water to a boil in a small saucepan. Stir in hibiscus and remove from heat, then let steep 15 minutes.
- Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids. Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. 3Stir in lemon and lime juices and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours.
- *Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra.com; ask for flor de Jamaica, since it's sometimes mistranslated as "rosehip petals."
WHISKY CREAM & JELLY WITH TOASTED OAT CRUMBLE & TEA SORBET
This make ahead, grown-up dessert layers up sweet cream, boozy jelly and crunchy oats - finished with earl grey sorbet
Provided by Tom Kerridge
Categories Dinner, Treat
Time 50m
Number Of Ingredients 16
Steps:
- To make the sorbet, bring the tea, sugar and liquid glucose to the boil in a pan. Make sure the sugar and glucose have dissolved, then strain into a jug and leave to cool completely. Pour into an ice cream machine and churn until frozen, then transfer to a freezer-proof container and freeze until needed.
- To make the cream layer, pour the cream into a heavy-based pan and bring to the boil. In a bowl, whisk together the egg and sugar, then pour over the cream and whisk until combined. Rinse out the cream pan and pour in the mixture. Return to the heat and cook gently, whisking all the time, until it reaches 88C - you'll need a digital thermometer to test this. When it reaches this temperature, it will have thickened and the egg will be cooked. Pass the mix through a fine sieve into a clean bowl. Pour in the whisky, then squeeze any excess water out of the soaked gelatine and add to the bowl. Stir until all the gelatine has melted, then leave to cool a little. Pour into 4 small or 2 large glass dishes, leaving enough room for the jelly, and place in the fridge for at least 4 hours until set.
- Make the jelly when the cream layer is almost set, put the whisky and sugar in a small pan and bring to the boil, making sure the sugar has dissolved. Remove from the heat, squeeze out any excess water from the gelatine, add to the pan and stir until melted. Pass the jelly through a fine sieve into a jug and place to one side to cool completely.
- Once the cream layer has set, remove from the fridge and pour over the cooled jelly. If you have some left, don't worry, just leave it to set in the fridge and eat it on its own. Return to the fridge and chill until the jelly has set. Can be made up to 2 days in advance; once set, cover with cling film and store in the fridge.
- Heat oven to 180C/160C fan/gas 4. To make the crumble, rub the butter into the flour until it resembles crumbs, then mix in the remaining ingredients. Tip onto a baking tray and bake for 15-20 mins or until golden brown. You will need to stir it a few times to ensure it cooks evenly. Remove from the oven and leave to cool. When cool, bash to a semi-fine crumble. Store in an airtight container until ready to serve.
- Remove the set creams from the fridge and sprinkle over a generous layer of the crumble mix. Serve topped with a scoop of tea sorbet. Perfect with a shot of whisky!
Nutrition Facts : Calories 733 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
MATCHA SORBET
Walking down Kyoto's beautiful streets with a glass of this in my hand...Drinking this makes me go back in time and remember all the good times I spent in Japan.Whatever I tried to duplicate doesn't taste as good as it did there. Of course,the charm of the place is missing.Reduce the sugar amount if this too sweet for your taste.Remember that it takes a few hours until ready to enjoy.From about.com
Provided by littlemafia
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine granulated sugar and green tea powder in a bowl.
- Put 2 cups of water and the sugar mixture in a sauce pan.
- Heat until sugar dissolves.
- Soak the pan in a bowl of cold water to cool the liquid to room temperature. Pour the liquid in a freezer-safe container and put it in a freezer.
- Stir the sorbet every 30 minutes or one hour.
- Freeze until sorbet is alomost frozen.
- Serve into glasses.
Nutrition Facts : Calories 129.1, Sodium 2.4, Carbohydrate 33.3, Sugar 33.3
REFRESHING LYCHEE & LIME SORBET
Turn a can of lychees into a no-fat fragrant dessert. A perfect ending to many meals
Provided by Jane Hornby
Categories Dessert, Dinner, Treat
Time 15m
Number Of Ingredients 4
Steps:
- Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
- Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
- Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.
Nutrition Facts : Calories 137 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
JASMINE TEA SORBET
Categories Tea Ice Cream Machine Dessert Freeze/Chill Low Fat Quick & Easy Low Sodium Frozen Dessert Summer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
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