Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Lisë Stern
Recipe by Cooking Light June 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

78 calories; protein 0.1g; carbohydrates 20.7g; fiber 0.1g; calcium 2mg.
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