Sweet Tea Sorbet
From The Runaway Spoon.- Ingredients:
- 1 family size teabag
- 3 c. water
- 2 c. sugar
- 1 bunch fresh mint leaves
- 1/2 c. fresh lemon juice (from 3 lemons)
- 3 Tbsp. vodka
Place the tea bag in a 4 cup measuring jug or bowl (glass is easiest). Pour over 3 cups of boiling water and leave to steep until the tea is a dark amber color. You need a nice dark tea to get the flavor, a little darker than if you were drinking it straight up. Reserve the remaining cup of brewed tea in the measuring cup.
Pour 2 cups of the brewed tea in a saucepan with 2 cups of sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil for one minute, then remove from the heat and drop in the mint leaves. Leave to cool and infuse.
When the sugar syrup is cool, strain out the mint leaves and pour into the measuring jug or bowl with the remaining 1 cup brewed tea. Stir in the lemon juice.
Pour the tea mix into the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. This will likely take 30 – 40 minutes, until the sorbet is light brown and grainy. Scoop the sorbet into a flat freezer container and freeze overnight, or at least 8 hours.
To keep the sorbet cold, try serving this in bowls or glasses that have been chilled.
Makes about 1 pint.