Green Tea Sorbet Recipes

GREEN TEA SORBET

Steps:

• Place the water and gelatin in a medium saucepan; let dissolve for 5 minutes. Add sugar and corn syrup, bring to a boil, and cook over medium heat until the sugar is dissolved, about 2 minutes. Add the tea bags, remove pan from heat, and allow bags to steep for 10 to 15 minutes to infuse the flavor.
• Fill a large bowl with ice and water. Remove tea bags; transfer mixture to a bowl set in the ice bath to cool. Add the lemon juice and food coloring, 1 drop at a time, until the desired shade is reached. The color will lighten slightly when frozen.
• Freeze mixture in an ice-cream maker according to the manufacturer's directions until set but not hard. Transfer to a chilled loaf pan, wrap with plastic, and place in the freezer until firm, 4 hours or overnight. Serve garnished with Chinese hat tuiles.

GREEN TEA SORBET

Steps:

• Bring water to boil, add leaves, and remove from heat.
• Steep for 5 minutes.
• Add sugar and stir until dissolved.
• Strain through a fine sieve.
• Chill tea, covered, until cold and freeze in an ice cream maker.

TEA SORBET

Steps:

• Let the mint steep in the brewed tea for 30 minutes. Add the sugar syrup to make it very sweet. Add lemon juice to bring back the tea flavor and to reduce the sweetness. Freeze in an ice cream machine according to manufacturer's instructions.
• In a saucepan, combine sugar and water. Bring to a boil and simmer until sugar is dissolved, but no color is reached. Remove from the heat and let cool.

GREEN TEA SORBET RECIPE

Steps:

• Makes about 1 1/2 quarts 1. Place the water and gelatin in a medium saucepan; let dissolve for 5 minutes. Add sugar and corn syrup, bring to a boil, and cook over medium heat until the sugar is dissolved, about 2 minutes. Add the tea bags, remove pan from heat, and allow bags to steep for 10 to 15 minutes to infuse the flavor. 2. Fill a large bowl with ice and water. Remove tea bags; transfer mixture to a bowl set in the ice bath to cool. Add the lemon juice and food coloring, 1 drop at a time, until the desired shade is reached. The color will lighten slightly when frozen. 3. Freeze mixture in an ice-cream maker according to the manufacturer's directions until set but not hard. Transfer to a chilled loaf pan, wrap with plastic, and place in the freezer until firm, 4 hours or overnight. Serve garnished with Chinese hat tuiles.

TEA SORBET

Steps:

• Combine sugar, water, and mint leaves in a small pot over medium heat; cook until sugar dissolves and mixture is thick and syrupy. Remove from heat. Strain out mint leaves and discard. Cool syrup to room temperature, about 20 minutes.
• Combine brewed tea with lemon juice in a bowl with a lid. Stir in syrup. Refrigerate until temperature reaches 40 degrees F (4 degrees C), about 20 minutes.
• Pour tea mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.

MANGO-GREEN TEA SORBET

Steps:

• Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes.
• Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.)
• Return tea to clean saucepan, add sugar and bring to a boil.
• Boil until sugar dissolves, about 1 minute.
• Remove from heat and cool about 30 minutes.
• Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice.
• Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.
• Transfer mango mixture to a food processor.
• Pulse until smooth, 30 to 40 seconds.
• Serve at once or store in the freezer for up to 2 months.
• Soften 10 minutes before serving.

GREEN TEA SORBET

Steps:

• In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.

JASMINE TEA SORBET

Steps:

• In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.