Lemonade Iced Tea Sorbet

Annacia *

By
@Annacia

The recipe uses English Breakfast tea, however, there is no problem using your favorite tea to make this. The churning time is however long it takes your ice cream maker.

Also I'd like to add that, to me, this tastes by far the best in the just churned soft serve stage. As a homemade sorbet it tends to become to icy when fully ripened.


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Rating:

Comments:

Serves:

8 (1/2 cup servings)

Prep:

1 Hr 10 Min

Method:

No-Cook or Other

Ingredients

2 c
boiling water
4
regular-sized english breakfast tea bags
3/4 c
sugar or splenda (diabetic friendly with splenda)
3/4 c
fresh lemon juice (about 4 lemons)
1 c
ice water
mint sprigs (optional)

Directions Step-By-Step

1
Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves.

Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.
2
Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
3
Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Other Tags: Quick & Easy, Healthy