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.
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)
How to Make It
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.
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.
Adictive! I can not stop thinking about / enjoying this lovely sorbet! I used my favorite tea (Key Lime) and added the juice of 4 xl lemons to make this delicious treat. After making the base, I let it sit in the fridge overnight prior to pouring in my ice cream maker. I also "underchurned" the mix; my directions on the maker say 25-30 min churn time, I consistently find that 15-20 minutes produces a more enjoyable texture. Unbelievebly refreshing, this sorbet is my favorite I have made in my homeade maker so far - texture is best right out of the maker (nice and smooth), but after freeze time, just let it warm a bit to dig right in for leftovers. Texture will resemble italian ice after freeze time (which is fine by me!) I love that there are no preservatives and only 4 ingredients to such an amazing dessert. I will 100% make this one again and again! Enjoy!
Following LornalD's review, I made sure the mixture was REALLY COLD in a glass bowl for a couple of hours before I churned it in the ice cream maker. Mine tasted somewhat like a sweet tea with lots of lemon. I churned it longer than usual, which I think helped it from being "slushy". Still had some of the "slush factor" in it but it seems to me it's all going to be in the churning. Had a great taste to it, but I think to avoid the slush factor it might be good to add a couple of tablespoons of heavy cream to it which is what I'll do next time. I used regular lemon juice but normally would have used lemons from my tree except we had none this time.
I really enjoyed the flavor when this sorbet came out of the ice cream maker, but after firming up in the freezer, it tasted bitter. The texture was like solidified slush. It was spoonable, but it broke off in chunks. I prefer the smooth texture of whole fruit sorbets.
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