Earl grey sorbet

Earl grey sorbet

By
From
How I cook
Serves
8-10
Photographer
Jason Lowe

This is really just iced tea, but cooler, very refreshing and a lovely end to afternoon tea on a warm summer’s day. It needs to be eaten slowly with small spoons, so the icy coolness slips easily down your throat, gently cleansing your palate at the same time. There should be no more than a whisper of the flavour of the tea, otherwise the taste may be overpowering.

Ingredients

Quantity Ingredient
400g caster sugar
1 litre water
2 vanilla pods, split in half lengthways
11/2 tablespoons earl grey loose-leaf tea

Method

  1. Put the sugar and water into a saucepan along with the vanilla pods. Bring to the boil over a medium heat, stirring once or twice until the sugar has dissolved, then turn down the heat slightly and cook until the syrup has thickened and become a little viscous.
  2. Tip the tea leaves into a large bowl, then pour on the hot vanilla-flavoured sugar syrup. Stir to combine and set aside to infuse until cool.
  3. Strain the mixture through a fine sieve into an ice-cream maker and churn according to the manufacturer’s instructions until firm, then transfer to a suitable container and place in the freezer.
  4. Remove the sorbet from the freezer 15 minutes before you wish to serve it, to allow it to soften – it should be loose and almost beginning to melt. Scoop into glass dishes and serve immediately.
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