Jasmine Sorbet (or Any Infusion)

"From Confident Cooking. Freezing time not included."
 
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Ready In:
15mins
Ingredients:
6
Yields:
1 litre
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ingredients

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directions

  • Strain the hot tea over confectioners’ sugar and mint in a jug; stir until the sugar has dissolved; stir in the lemon and orange juice and allow to cool; strain the mixture into a metal freezer tray and freeze for about 2 hours; remove from freezer; transfer mixture to a small mixing bowl.
  • Using electric mixer, beat until smooth; return to freezer tray and freeze for 1 hour; place mixture in a medium serving bowl.
  • In another bowl, beat egg white until soft peaks form; fold gently into sorbet; return to freezer and freeze until firm.
  • May be served in scoops or scraped.
  • Note: Other flavoured teas, such as Early Grey, chamomile or peppermint may be used to make sorbets.

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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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