Yield
About 5 cups (serving size: 1/2 cup)
Scott Peterson

How to Make It

Step 1

In a large bowl, whisk together the tea, half-and-half, honey, sugar, and lemon juice. Cover and chill until cold, at least 3 hours or up to 1 day.

Step 2

Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

Step 3

Nutritional analysis per 1/2 cup.

Ratings & Reviews