Green Tea Sorbet

teas.co.uk · 20 min active + 1h chill + 25 min churn + 4h freeze · Makes about 600ml (serves 4 to 6)

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Whisk the chilled green tea, the cooled syrup and the lemon juice together in a bowl until evenly combined.
7. 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.
8. 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.
9. 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.

Recipe: https://teas.co.uk/recipes/green tea/green tea sorbet/