GREEN TEA SORBET
Make and share this Green Tea Sorbet recipe from Food.com.
Provided by Miraklegirl
Categories Frozen Desserts
Time 10m
Yield 3 cups
Number Of Ingredients 4
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
A refreshing sorbet for those muggy summer days. It turns out a bit icier than normal fruit sorbets, but it's still very refreshing!
Provided by Zitronenmadchen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 33.6 g, Sodium 3 mg, Sugar 33.3 g
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.
JASMINE TEA SORBET
Categories Tea Ice Cream Machine Dessert Freeze/Chill Low Fat Quick & Easy Low Sodium Frozen Dessert Summer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 3
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.
HIBISCUS TEA SORBET
The prototype for this wonderfully tangy sorbet was discovered in Hua Hin, Thailand, where we tasted a hibiscus sorbet made by chef David Bedinghaus at the Anantara Resort & Spa.
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Bring water to a boil in a small saucepan. Stir in hibiscus and remove from heat, then let steep 15 minutes.
- Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids. Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. 3Stir in lemon and lime juices and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours.
- *Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra.com; ask for flor de Jamaica, since it's sometimes mistranslated as "rosehip petals."
GREEN TEA SORBET
In the nineteenth century, tea was a stylish flavoring for desserts -- a custom we incorporated into this refreshing sorbet. Serve it with almond-flavored Chinese Hat Tuiles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 8
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.
MANGO-GREEN TEA SORBET
Lighter dessert with Japanese flavors. Better for you than green tea ice cream, if you're watching your figure. Posted for ZWT II '06
Provided by Cynna
Categories Frozen Desserts
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
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