Earl grey sorbet

Earl grey sorbet

By
From
Encyclopedia of Food and Cookery
Serves
4-6
Makes
875 ml

Ingredients

Quantity Ingredient
750ml water
140g sugar
1 tablespoon earl grey tea leaves
1 orange, juiced
lemon slices, to serve

Method

  1. Combine 500 ml water with the sugar, bring to the boil and boil for 5 minutes. Bring remaining water to the boil in another pan, add tea leaves and leave to infuse. Add strained tea infusion to sugar syrup with orange juice to taste; the mixture should have a good tea taste. Cool.
  2. Pour into metal ice cream trays or container of a sorbetière. Cover and place in freezer, allowing the mixture to semi-freeze on the coldest setting of the freezer.
  3. Transfer the mixture to a mixing bowl, whisk it thoroughly with a rotary or electric mixer, replace it in the trays, cover with foil and freeze again for 1–4 hours until frozen hard. Store in freezing compartment at normal setting. If liked, the beating process may be repeated when the sorbet is just firming. The time required to freeze sorbet varies greatly according to the freezing compartment and the mixture used.
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