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Lemonade Iced Tea Sorbet

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.


☆☆☆☆☆ 0 votes

8 (1/2 cup servings)
1 Hr 10 Min
No-Cook or Other


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2 c
boiling water
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)

How to Make Lemonade Iced Tea Sorbet


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

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