Strawberry Jasmine Tea Sorbet
This Strawberry Jasmine Tea Sorbet is a light and refreshing dessert, made with fresh BC strawberries and fragrant jasmine green tea.
Servings 6
Calories 67kcal
Equipment
- ice cream maker
Ingredients
- 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
Instructions
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.
Nutrition
Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 135mg | Fiber: 2g | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 49mg | Calcium: 15mg | Iron: 0.4mg