This Strawberry Jasmine Tea Sorbet is a light and refreshing dessert, made with fresh BC strawberries and fragrant jasmine green tea.
Disclosure: This post is sponsored by BC Strawberries. All images and opinions expressed are solely my own.
What is sorbet?
Sorbet (also known as sorbetto) is a frozen dessert consisting of fruit puree/juice and sugar.
What is the difference between sorbet and sherbet?
Sherbet is similar to sorbet, with the addition of dairy (usually milk or cream).
What is jasmine tea?
Jasmine tea is typically a green tea that with dried jasmine flowers layered in with the tea leaves.
It has a light, floral scent and taste.
Recipes using jasmine tea
Sparkling Strawberry Lychee Jasmine Tea
Iced Lavender Blueberry Jasmine Tea
Why you'll love this recipe
This recipe yields a light and fragrant sorbet, perfect for a end of meal dessert or palate cleanser.
It's naturally dairy-free and gluten-free.
Using an ice cream maker makes the sorbet soft and creamy.
It's a great way to use up any leftover strawberries from the summer season.
You'll only need a handful of ingredients.
Ingredients you'll need
- fresh BC strawberries: washed and hulled
- granulated sugar: for sweetness; you can use regular or cane sugar; depending on how sweet your strawberries are, you can adjust the amount to your taste
- honey: adds more flavour; you can replace with the same amount of sugar for a vegan option
- jasmine green tea: loose leaf, or tea bags; you can use regular green tea if you can't find jasmine tea
- jasmine flowers: usually found dried; you can find them in specialty stores or Asian supermarkets
- lime zest: adds a bright flavour to the sorbet
How to choose fresh strawberries
Buy fresh strawberries at their peak in season.
Look for bright, red berries that are firm, slightly shiny with a green leafy top.
Choose berries that have a sweet scent.
Avoid strawberries with pale or white by the stem, as they will not continue to ripen after being picked.
Buy local and organic, if possible.
How to make it
The night before:
Chill the ice cream maker bowl in the freezer for at least 12 hours or longer.
Brew jasmine tea:
Add green tea leaves and jasmine flowers to a tea pot or heat-proof jar.
Bring water to a boil and let it cool to 85°C/185°F.
Pour water (about ¾ cup) over the tea and flowers and let it steep for about 1 minute.
Strain out the tea leaves and jasmine flowers.
Measure out 125ml (½ cup) of brewed jasmine tea and set aside.
Cook the strawberry mixture:
In a small saucepan, combine fresh strawberries, sugar and honey.
Bring to a simmer and cook over medium-low heat until the mixture is reduced by about half.
The strawberry mixture should look thick and jam-like.
Remove from heat and pour in the brewed jasmine green tea and lime zest.
Transfer the mixture to a high-speed blender and blend until smooth.
Transfer to a clean jar or container and let it cool.
Chill in the fridge for at least 6 hours or overnight.
Give the strawberry mixture a stir and pour into your ice cream maker and churn according to your ice cream manufacturer's instructions.
Transfer the sorbet to an airtight container and freeze until firm, about 4-6 hours.
How to serve & store
Serve the Strawberry Jasmine Tea Sorbet as a palate cleanser or as a light dessert.
Add sparkling water to make it a non-alcoholic sorbet spritz.
Store the sorbet in an airtight container in the freezer for up to 1 week (however, it's best to enjoy it within 1-2 days).
FAQs, troubleshooting & substitutions
I can't find jasmine flowers.
You can find dried jasmine flowers in specialty grocery stores, or Asian supermarkets.
If you can't find it, you can omit or use a jasmine green tea instead.
Can I use regular green tea?
Yes, you can use regular green tea, (not matcha) if you can't find jasmine tea.
I don't have an ice cream maker, what can I do?
You can use a high-speed blender or food processor to blend the strawberry mixture with the jasmine tea and freeze in a freezer-safe container.
Note: the consistency will not be as creamy as churned in an ice cream maker.
My sorbet is icy.
To prevent the sorbet from becoming too icy, add about 1 tablespoon of vodka (or other alcohol) to the mixture, which will keep it creamier.
You can also add a raw egg white to the mixture, which will stabilize and emulsify the sorbet.
If all else fails, scrape the sorbet with a fork, place into small glasses and turn it into a granita.
How can I make it vegan?
To make this completely vegan, omit the honey and replace with granulated sugar.
Additional strawberry recipes
Easy Rhubarb Strawberry Compote
Korean Strawberry Milk (Easy No Cook)
Strawberry Earl Grey Jam (Small Batch)
Other dessert recipes you may like
Be sure to check out these recipes:
2-Ingredient Vietnamese Coffee Popsicles
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Strawberry Jasmine Tea Sorbet
- ice cream maker
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 178 ml hot boiling water cooled to 85°C/185°F
- 2 tablespoon green tea leaves or 2 tea bags
- 2 tablespoon dried jasmine flowers
- 500 g fresh strawberries
- 15-30 g granulated sugar or adjust to your taste
- 42 ml honey
- zest of 1 lime
The night before:
- Chill the ice cream maker bowl in the freezer for at least 12 hours or longer.
Brew jasmine tea:
- Add green tea leaves and jasmine flowers to a tea pot or heat-proof jar.
- Bring water to a boil and let it cool to 85°C/185°F.
- Pour water (about ¾ cup) over the tea and flowers and let it steep for about 1 minute.
- Strain out the tea leaves and jasmine flowers.
- Measure out 125ml (½ cup) of brewed jasmine tea and set aside.
Cook the strawberry mixture:
- In a small saucepan, combine fresh strawberries, sugar and honey.
- Bring to a simmer and cook over medium-low heat until the mixture is reduced by about half.
- The strawberry mixture should look thick and jam-like.
- Remove from heat and pour in the brewed jasmine green tea and lime zest.
- Transfer the mixture to a high-speed blender and blend until smooth.
- Transfer to a clean jar or container and let it cool.
- Chill in the fridge for at least 6 hours or overnight.
- Give the strawberry mixture a stir and pour into your ice cream maker and churn according to your ice cream manufacturer's instructions.
- Transfer the sorbet to an airtight container and freeze until firm, about 4-6 hours.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Such a beautiful dessert with a lovely floral aroma. And I also like that you used just a little bit of sugar!
Wow. What a delicious looking strawberry sorbet Michelle. We've still got fresh strawberries in our fields here and in the supermarket so I've still got time to make this. Lovely!
David @ Spiced
Oh I do love a good sorbet! What a fun idea to incorporate jasmine tea here. I can see how those flavors would pair so well together. Perfect dessert for a warm day!
This beautiful rosy red strawberry sorbet with Jasmine tea is so refreshing and fragrant!! It is very appealing to my eyes. Love it!! I always like Jasmine tea, brew everyday. Will do it when I get some strawberries.