BLACKBERRY-BLACK TEA SORBET
You want a strong black tea for this recipe: Darjeeling, assam, etc. but if you don't have those specific teas, Earl Grey (fyi: Earl Grey does contain assam tea) will work, too. My additions to the sorbet were the lemon juice and ginger. If you don't like ginger it's okay to omit. Easy! From calgiant.com.
Provided by COOKGIRl
Categories Frozen Desserts
Time 40m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.
- In a blender, whirl blackberries until puréed.
- [Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids.].
- Whisk tea, sugar, lemon juice and ginger together into the blackberry purée. Cover and chill until cold, at least 3 hours or up to 1 day.
- Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn.
- Transfer sorbet to an airtight container and freeze until firm, at least 3 hours.
- If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
- Prep time does not include chilling.
Nutrition Facts : Calories 254.6, Fat 0.7, Sodium 2, Carbohydrate 63.7, Fiber 7.3, Sugar 56.7, Protein 1.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love