Exact quantities, then the method.
Lemon Green Tea Sorbet is a clean, zingy frozen dessert that uses a strong brew of the lemon green as its base. The tea gives it a gentle, fragrant edge behind the citrus, and because it is dairy-free it lands light after a rich meal rather than heavy.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemon Green Tea Sorbet recipe. Canonical: https://teas.co.uk/recipes/green-tea/lemon-green-tea-sorbet/
Serves four. Brew the green strong but still at 80C so the base stays sweet, and you can churn it in an ice cream maker or fork-freeze it in a tub. Either way you get a soft, scoopable sorbet.
You'll need
- 3 tea bags of Tetley Green Tea with Lemon
- 400ml just-off-boil water cooled to about 80C (boil, then rest the kettle for roughly 90 seconds)
- 120g caster sugar
- Juice of 1 to 2 lemons (about 60ml)
- Optional: a little grated lemon zest
Method
- Let the boiled water cool to roughly 80C (check with a thermometer), then steep three bags in 400ml of it for 4 minutes to make a strong tea. Lift the bags out without squeezing.
- Stir the sugar into the hot tea until fully dissolved, then add the lemon juice and zest. Cool completely, then chill in the fridge.
- Churn in an ice cream maker until thick, or pour into a shallow tub and freeze, forking through every 30 minutes for about 3 hours to break up the crystals.
- Freeze until firm. Let it soften for a few minutes before scooping.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tetley Green Tea with Lemon, 50 Tea Bags 100g
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