Jasmine Sorbet (or Any Infusion)
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
1 litre
ingredients
- 2 cups strong jasmine tea
- 3⁄4 cup confectioners' sugar
- 1 tablespoon chopped of fresh mint
- 1 tablespoon fresh lemon juice
- 2 tablespoons orange juice
- 1 egg white
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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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.