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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 |
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- 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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