Lemonade Iced Tea Sorbet

Lemonade Iced Tea Sorbet Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Full-flavored English Breakfast tea is usually made from a blend that includes black tea leaves. But consider substituting your favorite tea to make this refreshing lemonade iced tea sorbet.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 78
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 20.7 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 2 mg

Ingredients

2 cups boiling water
4 regular-sized English Breakfast tea bags
3/4 cup sugar
3/4 cup fresh lemon juice (about 4 lemons)
1 cup ice water
Mint sprigs (optional)

Preparation

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. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

Note:

Lisë Stern,

June 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note