Exact quantities, then the method.
A clean, dairy-free sorbet built on a strong, cold brew of Dragonfly Organic Pure Green Mountain, sweetened with a sugar syrup and sharpened with fresh lemon. The lemon is what keeps it bright rather than flat, and a small spoon of glucose syrup in the mix is the trick to a smooth scoop that does not turn icy in the freezer.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Green Tea Sorbet recipe. Canonical: https://teas.co.uk/recipes/green-tea/green-tea-sorbet/
The key with frozen green tea is to keep the brew gentle. Made at 80C with a short three-minute steep and then chilled, the concentrate stays clean; freezing only sharpens any bitterness, so a long, hot steep would work against you here. You will need an ice cream maker for the silky texture, as without churning it sets closer to a granita.
You'll need
- 4 Dragonfly Organic Pure Green Mountain pyramid bags
- 400ml freshly drawn water (used at 80C, off-boil and stood 2 minutes)
- 150g golden caster sugar
- 100ml just-boiled water (for the syrup)
- 2 tbsp glucose syrup (helps the silky texture and stops ice crystals forming; substitute another 1 tbsp sugar if you cannot find it)
- Juice of 1 large unwaxed lemon (about 40ml)
- A small pinch of fine sea salt
Method
- Start with the sugar syrup. Put the 100ml of just-boiled water, the sugar, the glucose syrup and the pinch of salt into a small pan.
- Set over a medium heat and stir for three minutes until the sugar and glucose have dissolved and the syrup is clear. Take it off the heat and leave to cool.
- For the concentrate, boil the kettle, then let it stand for two minutes to drop to 80C. Pour it over the four Pure Green Mountain bags in a heatproof jug.
- Cover and steep for just three minutes, no longer. Once frozen, green tea shows up any bitterness, so the steep here is shorter than for a hot cup.
- Lift out the bags without pressing them, and discard. Cool the jug fast in the freezer for twenty minutes, then chill in the fridge for at least an hour.
- Whisk the chilled green tea, the cooled syrup and the lemon juice together in a bowl until evenly combined.
- Churn in your ice cream maker, usually twenty to twenty-five minutes, until it has the texture of soft-serve that just holds a peak.
- Scrape into a freezer container, smooth the top, press greaseproof paper onto the surface to keep ice crystals off, and freeze for at least four hours until firm.
- Let it soften for five minutes before scooping into small chilled bowls or espresso cups. It keeps for about a week before the texture starts to coarsen.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Pure Green Mountain, 40 Tea Bags 80g
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