Name: Green Tea Sorbet
Total time: 201254 min
Yield: Makes about 600ml (serves 4 to 6)
Cuisine: British
Ingredients: 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

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.

⏱ 20 min active + 1h chill + 25 min churn + 4h freeze 🍽 Makes about 600ml (serves 4 to 6) 📊 Moderate 📚 Green Tea Recipes

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.

What you'll end up with: A pale jade sorbet that scoops in clean, smooth rounds: a bright, grassy green tea flavour, fresh lemon running through it, and a silky texture that holds rather than icing up between bowl and spoon.

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🛒 Made with this tea

Dragonfly Organic Pure Green Mountain, 40 Tea Bags 80g£4.50