Exact quantities, then the method.
A fruit sorbet does not need an ice cream machine, just a fork and a bit of patience. A strong brew of rosehip and raspberry tea, blended with fresh raspberries, sugar and lemon, freezes into a vivid, fruity sorbet, and stirring it with a fork every twenty minutes keeps the crystals fine and scoopable. Caffeine-free, made with real fruit, and a good deal nicer than anything from a tub.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Rosehip and Raspberry Sorbet recipe. Canonical: https://teas.co.uk/recipes/frozen-pops-for-kids/rosehip-and-raspberry-sorbet/
You'll need
- 3 tea bags of Dragonfly Organic Sweet Rosehip and Raspberry
- 400ml freshly drawn water at 100C, just off the boil
- 150g fresh raspberries
- 80g caster sugar
- 25ml fresh lemon juice
- 1 shallow 1L freezer-proof container with lid
- 1 small saucepan and a saucer for covering
- 1 stick blender or small jug blender
- 1 fork for stirring
Method
- Steep the 3 tea bags in 400ml just-boiled water for eight minutes under a saucer.
- Stir the sugar into the hot tea until it dissolves, then lift the bags out.
- Cool the syrup down, standing it in cold water.
- Blend the cooled syrup with the fresh raspberries and lemon juice until smooth.
- Pour into a shallow freezer container and freeze for an hour.
- Fork-stir to break up the ice, then repeat every twenty minutes for two more rounds, until light and scoopable.
- Scoop into chilled bowls.
- Tip: sieve the blended mix to remove the raspberry seeds if you prefer a smoother sorbet.
The tea it is made with, and what to make next.
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- Strawberry Basil Lolly (Tropical Sun Tulsi, Kid Hit)
- Earl Grey Ice Cream
- Frozen Vanilla Rooibos Orange Pop
- Peach and Mango Tea Granita
All Frozen Tea Lollies & Pops for Kids →
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Brewed with: Dragonfly Organic Sweet Rosehip and Raspberry, 20 Tea Bags 34g
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