Lemonade Iced Tea Sorbet

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

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 20.7g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 2mg

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. 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. 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.
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