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Scott Peterson Photo by: Scott Peterson

Jasmine-Honey Sherbet

Prep and cook time: About 30 minutes, plus at least 6 hours to chill and freeze

Sunset JULY 2004

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


  • 3 1/2 cups warm brewed green jasmine tea
  • 3/4 cup half-and-half
  • 3/4 cup honey
  • 1/4 cup sugar
  • 1/8 teaspoon lemon juice


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.

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.

Nutritional analysis per 1/2 cup.

Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 16%
  • Protein: 0.6g
  • Fat: 2.1g
  • Saturated fat: 1.3g
  • Carbohydrate: 27g
  • Fiber: 0.0g
  • Sodium: 11mg
  • Cholesterol: 6.7mg

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Jasmine-Honey Sherbet Recipe